Nando's The Big Cheese
Grilled halloumi topped with our red pepper and pineapple salsa, sliced avocado and Churrasco PERinaise. Served in our rustic Portuguese roll.
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Why you’ll love it
Nando's The Big Cheese is a vegetarian delight that proves meat-free can be packed with flavor. This burger features thick slices of golden grilled halloumi cheese with that signature squeaky texture, topped with vibrant red pepper and pineapple salsa that adds sweetness and tang. Creamy sliced avocado and zesty Churrasco PERinaise complete this Portuguese-inspired creation, all served in a soft rustic roll. The combination of salty halloumi, sweet salsa, and rich avocado creates a satisfying meal that'll please vegetarians and meat-eaters alike. Ready in just 20 minutes, it's perfect for a quick lunch or dinner that doesn't compromise on taste.
About the original
Nando's commitment to bold flavors extends beyond their famous chicken to an impressive vegetarian menu. The Big Cheese showcases how Portuguese-inspired cuisine celebrates vegetables and cheese with the same passion as meat dishes. Halloumi, a traditional Cypriot cheese popular in Portuguese cuisine, takes center stage in this creation.
The combination of grilled halloumi with sweet pineapple salsa reflects Nando's South African-Portuguese heritage - tropical fruits meeting Mediterranean cheese in perfect harmony. The Churrasco PERinaise adds that signature spicy kick that makes every Nando's dish memorable. It's proof that vegetarian food can be just as exciting and flavorful as any meat-based meal.
This recipe brings Nando's vegetarian star to your home kitchen, complete with that irresistible squeaky halloumi, vibrant homemade salsa, and creamy avocado - all the elements that make The Big Cheese a fan favorite.
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Ingredients
Halloumi
- 200 g Halloumi Cheese — cut into 4 thick slices
- 1 tsp Vegetable oil — for grilling
Red Pepper & Pineapple Salsa
- ½ piece Red bell pepper — finely diced
- 100 g Fresh pineapple — finely diced
- 2 tbsp Fresh coriander — chopped
- 1 tbsp Lime juice
- ¼ tsp Fine sea salt
Churrasco PERinaise
- 3 tbsp Mayonnaise
- 1 tbsp Peri-peri sauce — medium or hot
- ¼ tsp Smoked paprika
Assembly
- 1 piece Portuguese roll
- ½ piece Avocado — sliced
Method
Make the salsa first: In a bowl, combine diced red pepper, pineapple, chopped coriander, lime juice, and salt. Mix well and set aside to let flavors meld.
Make the Churrasco PERinaise: Mix mayonnaise with PERi-PERi sauce and smoked paprika. Stir until well combined and set aside.
Cut the halloumi into 4 thick slices (about 1cm thick each). Pat dry with paper towels to remove excess moisture.
Heat a griddle pan or non-stick frying pan over medium-high heat. Brush with a little oil.
Grill the halloumi slices for 2-3 minutes each side until golden brown with nice char marks. Don't move them too much - let them develop a crust.
While the halloumi is cooking, slice the Portuguese roll in half and lightly toast it cut-side down in the pan or under the grill.
Spread the Churrasco PERinaise generously on both halves of the toasted roll.
Layer the grilled halloumi slices on the bottom half of the roll.
Spoon the red pepper and pineapple salsa generously over the halloumi.
Top with sliced avocado, then place the top half of the roll on top. Serve immediately while the halloumi is still warm and squeaky.
Tips & Variations
- Pat the halloumi dry before grilling to achieve the best golden crust and prevent it from becoming rubbery.
- Don't overcook halloumi - it should be golden and squeaky, not hard and chewy. 2-3 minutes per side is perfect.
- Make the salsa ahead of time and refrigerate for 30 minutes to let the flavors develop.
- If you can't find fresh pineapple, use canned pineapple chunks - just drain them very well and pat dry.
- The salsa also works brilliantly with grilled chicken or fish, so make extra!
- For a spicier kick, add finely diced fresh chili to the salsa or use Nando's Hot PERi-PERi sauce in the mayo.
FAQs
- Can I use a different type of cheese?
- Halloumi is essential for this recipe because of its unique ability to hold its shape when grilled and that signature squeaky texture. Other cheeses will melt completely. If you can't find halloumi, try paneer which has similar grilling properties.
- My halloumi went rubbery - what did I do wrong?
- Halloumi can become rubbery if it's cooked too long or at too low a temperature. Use medium-high heat and cook for just 2-3 minutes per side until golden. Serve immediately while it's warm for the best texture.
- Is this recipe vegan-friendly?
- Not as written - halloumi contains dairy and the PERinaise contains egg from the mayonnaise. However, you could substitute grilled vegetables or tofu for the halloumi and use vegan mayo to make it plant-based.
- Can I make the salsa in advance?
- Yes! The salsa actually tastes better when made 30 minutes to 2 hours ahead as the flavors develop. Store it covered in the fridge. Just give it a stir before serving and drain any excess liquid.
Nutrition (per serving)
| Calories | 748 kcal |
|---|---|
| Protein | 27.6 g |
| Fat | 45.4 g |
| Carbs | 60.6 g |
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