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Grilled Halloumi Bun

Grilled Halloumi Bun

with Basil Aioli and Potato Wedges

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This simple veggie burger is jam-packed with comforting halloumi cheese, creamy basil aioli, bright tomatoes and fresh spring mix! Served with oven-roasted potato wedges, dinner never seemed so easy!

Allergens:Egg/OeufWheat/BléMilk/LaitSoy/SojaSulphites/SulfiteMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

300 g

Yellow Potato

7 g

Rosemary

2 unit

Burger Bun

(ContainsEgg/Oeuf, Wheat/Blé, Milk/Lait)

200 g

Halloumi Cheese

(ContainsMilk/Lait)

56 g

Spring Mix

80 g

Roma Tomato

2 tbsp

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

Not included in your delivery

1 tbsp

Oil*

1

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3389 kJ
Calories810 kcal
Fat54 g
Saturated Fat23 g
Carbohydrate67 g
Sugar4 g
Dietary Fiber5 g
Protein30 g
Cholesterol125 mg
Sodium1850 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Parchment Paper
Paper Towel
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F (to roast potatoes and toast burger buns). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Finely chop 1 tsp rosemary leaves (dbl for 4 ppl). Cut potatoes in half lengthwise, then cut each half into 1/2-inch thick wedges. On a parchment-lined baking sheet, toss potatoes and rosemary with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.

2

Meanwhile, slice tomato(es) into 1/4-inch rounds. Cut halloumi into 1/4-inch thick slices. Rinse halloumi under cold water and pat slices dry with paper towel. In a small bowl, stir together basil pesto and mayonnaise. Set aside.

3

Heat a large non-stick pan over medium-high heat. When hot, add halloumi slices to the dry pan. Cook, until golden-brown, 1-2 min per side. (NOTE: Don't overcrowd the pan. Cook halloumi in 2 batches for 4 ppl.)

4

Meanwhile, cut buns in half and arrange them on another baking sheet cut-side up. Toast in top of oven, until golden-brown, 4-6 min. (TIP: Keep your eye on them so they don't burn!)

5

Spread basil aioli between buns, then top with spring mix, halloumi and tomato slices. Divide between plates and serve alongside potato wedges.