Spoon the yogurt into a small bowl and stir in the pepper and garlic (start with half, taste and add more if desired). Set aside.
For the Halloumi Burgers
Cut the halloumi into slices just under 1cm thick.
Stir the cajun seasoning into the 2 teaspoon of oil and brush over the halloumi slices.
Heat a non-stick pan on medium-high heat (if not non-stick add 2 teaspoon of oil). Once the pan is hot, lay the halloumi onto it and cook for 2 mins on each side or until seared. Turn and repeat on the other side.
To assemble the burgers
Slice the burger buns in half and if desired toast them lightly.
Spread a spoonful of the garlic yogurt sauce onto the bottom half and add slices of tomato and halloumi. Top with lettuce and the top of the bun. Serve and enjoy!
Check your halloumi package that it is suitable for vegetarians if required, some may contain rennet (which isn't veggie).
How you slice your halloumi will depend on the shape of your 'ball' of it. If it's smaller, use a few slices per person.
Be sure to get the frying pan nice and hot, so the halloumi quickly sears and gets that lovely crispy crust.
You can also barbecue, grill, griddle pan your halloumi, or stick it under the broiler. You want to get it hot, quickly!
Halloumi is best served right away, however if you have leftover fried halloumi, then let it cool and refrigerate for up to 3 days. To reheat, put it in a frying pan over a medium/low heat and heat it slowly until the middle is warm. Reheating halloumi needs to be done slowly otherwise the outside will burn and the middle won't soften.