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 oven-roasted potato wedges, dinner never seemed so easy!

Allergens:
Egg
Gluten
Milk
Soy
Sulphites
Mustard

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

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

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*

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Nutrition Values

Energy (kJ)3389 kJ
Calories810 kcal
Fat54 g
Saturated Fat23 g
Carbohydrate67 g
Sugar4 g
Dietary Fiber5 g
Protein30 g
Cholesterol125 mg
Sodium1850 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

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

Instructions

1 ROAST POTATOES
1

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.

2 PREP
2

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.

3 COOK HALLOUMI
3

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.)

4 TOAST BUNS
4

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!)

5 FINISH AND SERVE
5

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