Grilled Halloumi Bun
with Basil Aioli and Potato Wedges- Egg
- Gluten
- Milk
- Soy
- Sulphites
- Mustard
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!
Ingredients
300 g
Yellow Potato
7 g
Rosemary
2 unit
Burger Bun
(Contains: Egg, Gluten, Milk)
200 g
Halloumi Cheese
(Contains: Milk)
56 g
Spring Mix
80 g
Tomato
2 tbsp
Basil Pesto
(Contains: Milk, Soy)
2 tbsp
Mayonnaise
(Contains: Egg, Sulphites, Mustard)
Not included in your delivery
1 tbsp
Oil*
1
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the combination of halloumi, basil aioli, and fresh vegetables; some found it too salty or wanted more acidity.
- Ease of prep: Customers praised how quick and simple this meal was to prepare, with clear instructions for novice cooks.
- Suggestions: Consider adding pickled onions or balsamic glaze for acidity; some preferred sweet potato wedges or a side salad instead.
- Portions: Several mentioned the bun was too large for the fillings; others wanted more vegetables in the sandwich.
- Cheese: While many enjoyed discovering halloumi, some found it too salty or rubbery; pat dry thoroughly before cooking.
