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!

Allergens:
Milk
•Egg
•Mustard

The quantities provided above are averages only.

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Halloumi Cheese

(Contains Milk)

2 unit(s)

Artisan Bun

2 unit(s)

Russet Potato

1 unit(s)

Rosemary, sprig

56 g

Spring Mix

1 unit(s)

Tomato

¼ cup

Basil Pesto

(Contains Milk May contain Milk, Soy, Sulphites)

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

Not included in your delivery

¼ tsp

Salt and Pepper*

1 tbsp

Oil*

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Nutrition Values

Calories720 kcal
Fat48 g
Saturated Fat24 g
Carbohydrate45 g
Sugar3 g
Dietary Fiber4 g
Protein30 g
Cholesterol45 mg
Sodium1680 mg
Trans Fat0.5 g
Potassium1600 mg
Calcium150 mg
Iron4 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

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

Cooking Steps

ROAST POTATOES
1

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 the middle of the oven, until golden-brown, 25-28 min.

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.

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.)

4

While halloumi cooks, halve buns and arrange them on another baking sheet cut-side up. Toast in the top of the 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 potato wedges alongside.