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!


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


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)


¼ cup

Basil Pesto

(Contains Milk May contain Tree nuts, Sulphites)

2 tbsp


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

Not included in your delivery

¼ tsp

Salt and Pepper*

1 tbsp



Nutrition Values

Calories750 kcal
Fat47 g
Saturated Fat23 g
Carbohydrate45 g
Sugar3 g
Dietary Fiber4 g
Protein30 g
Cholesterol45 mg
Sodium1640 mg
Trans Fat1 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.


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



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.


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 the top of the 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.