Pesto Halloumi Buns
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Pesto Halloumi Buns

Pesto Halloumi Buns

with Basil Mayo and Potato Wedges

This simple veggie burger is jam-packed with comforting halloumi cheese, creamy basil mayo, bright tomatoes and fresh spring mix. A delicious meat-free dinner has never been easier!

Tags:
Veggie
Allergens:
Milk
•Soy
•Wheat
•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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

200 g

Halloumi Cheese

(Contains Milk)

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

460 g

Russet Potato

1 sprig

Rosemary

28 g

Spring Mix

80 g

Tomato

¼ cup

Basil Pesto

(Contains Milk)

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

Not included in your delivery

1 tbsp

Oil*

0.06 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories1080 kcal
Fat59 g
Saturated Fat25 g
Carbohydrate86 g
Sugar5 g
Dietary Fiber7 g
Protein37 g
Cholesterol54 mg
Sodium2010 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
•Parchment Paper
•Measuring Spoons
•Paper Towel
•Medium Bowl
•Small Bowl
•Large Non-Stick Pan

Cooking Steps

Roast potato wedges
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip rosemary leaves from stem, then finely chop 1 tsp (dbl for 4 ppl). Cut potatoes into 1/2-inch wedges. Add potatoes, rosemary and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven until golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Prep and make basil mayo
2

Meanwhile, cut halloumi into 1/4-inch slices. Rinse halloumi in cold water, then add to a medium bowl. Cover with cold water. Soak for 5 min. Rinse again in cold water, then pat dry with paper towels. Cut tomato into 1/4-inch slices. Stir together pesto and mayo in a small bowl. Set aside.

Cook halloumi
3

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

Toast buns
4

Meanwhile, halve buns, then arrange on an unlined baking sheet, cut-side up. Toast in the top of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)

Finish and serve
5

Spread some some basil mayo on buns. Stack spring mix, halloumi and tomatoes on bottom buns. Close with top buns. Divide buns and potato wedges between plates. Serve remaining basil mayo alongside for dipping.