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 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

460 g

Russet Potato

1 sprig


2 unit

Artisan Bun


200 g

Halloumi Cheese


56 g

Spring Mix

80 g

Roma Tomato

¼ cup

Basil Pesto

(ContainsMilk, Soy)

2 tbsp


(ContainsEgg, Sulphites, Mustard)

Not included in your delivery

1 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.)


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!)


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