Pesto 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.
(Contains Soy, Wheat)
(Contains Egg, Mustard)
Not included in your delivery
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip rosemary leaves from stems, then finely chop 1 tsp (dbl for 4 ppl). Cut potatoes into 1/2-inch wedges. Add potatoes, rosemary and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven until golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and the bottom of the oven, rotating sheets halfway through.)
While potatoes roast, cut tomato into 1/4-inch slices. Cut halloumi into 1/4-inch slices. Rinse halloumi in cold water, then pat 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: Don't overcrowd the pan. Cook in batches for 4 ppl.)
While halloumi cooks, halve buns, then arrange them on another baking sheet, cut-side up. Toast in the top of the oven until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
Spread basil aioli over buns. Top bottom buns with spring mix, halloumi and tomatoes. Divide buns and potato wedges between plates.