HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGrilled Halloumi Bun
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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 g

Yellow Potato

7 g


2 unit

Burger Bun

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

200 g

Halloumi Cheese


56 g

Spring Mix

80 g

Roma Tomato

2 tbsp

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

2 tbsp


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

Not included in your delivery

1 tbsp



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
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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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.


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.


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.)


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!)


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