Grilled Halloumi Bun
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Grilled Halloumi Bun

Grilled Halloumi Bun

with Basil Aioli and Potato Wedges

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

Tags:
Veggie
Allergens:
Wheat
Milk
Soy
Egg
Sulphites
Mustard

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

460 g

Russet Potato

1 sprig

Rosemary

2 unit

Artisan Bun

(Contains Wheat)

200 g

Halloumi Cheese

(Contains Milk)

56 g

Spring Mix

80 g

Tomato

¼ cup

Basil Pesto

(Contains Milk, Soy)

2 tbsp

Mayonnaise

(Contains Egg, Sulphites, Mustard)

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)4142 kJ
Calories990 kcal
Fat56 g
Saturated Fat26 g
Carbohydrate86 g
Sugar5 g
Dietary Fiber6 g
Protein37 g
Cholesterol50 mg
Sodium2110 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Small Bowl
Large Non-Stick Pan

Instructions

ROAST POTATOES
1

Before starting, preheat the oven to 450°F and wash and dry all produce. Finely chop 1 tsp rosemary leaves (dbl for 4 ppl). Cut potatoes into 1/2-inch thick wedges. Toss potatoes and rosemary with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in middle of oven, until golden-brown, 25-28 min.

PREP & MAKE AIOLI
2

While potatoes roast, thinly slice tomato. Cut halloumi into 1/4-inch thick slices. Rinse halloumi under cold water and pat slices dry with paper towels. Stir together basil pesto and mayo in a small bowl. Set aside.

COOK HALLOUMI
3

Heat a large non-stick pan over medium-high heat. When hot, add halloumi to the dry pan. Cook, until golden-brown, 1-2 min per side. (NOTE: Cook halloumi in 2 batches for 4 ppl.)

TOAST BUNS
4

While halloumi cooks, halve buns 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!)

FINISH AND SERVE
5

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