Grilled Halloumi Bun
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Grilled Halloumi Bun

Grilled Halloumi Bun

with Basil Aioli and Potato Wedges

This simple veggie burger is jammed 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!

Chef's Choice

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

5 unit(s)

Yellow Potato

1 unit(s)

Rosemary, sprig

2 unit(s)

Brioche Bun

1 unit(s)

Halloumi Cheese

56 g

Spring Mix

1 unit(s)


0.13 cup

Basil Pesto

2.4 tbsp



Nutrition Values

Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Trans Fat0 g
Potassium0 mg
Calcium0 mg
Iron0 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.



Wash and dry all produce.* Strip a few rosemary leaves from the stems and finely chop 1 tsp (dbl for 4 ppl). Cut the potatoes into 1/2-inch wedges. On a parchment-lined baking sheet, toss the potatoes and rosemary with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min.


Meanwhile, slice the tomato(es) into 1/4-inch rounds. Cut the halloumi into 1/4-inch thick slices. Rinse the halloumi under cold water and pat the slices dry with paper towel. In a small bowl, stir together the basil pesto and mayonnaise. Set aside.


Heat a large non-stick pan over medium-high heat. When the pan is hot, add the halloumi slices to the dry pan. Cook until golden-brown, 1-2 min per side. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl.)


Meanwhile, cut the buns in half 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 the basil aioli between the buns, then top with the spring mix, halloumi and tomato slices. Divide between plates and serve alongside the potato wedges.