Pesto Halloumi Buns
with Basil Mayo and Potato Wedges- Milk
- Soy
- Wheat
- Egg
- Mustard
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!
Ingredients
200 g
Halloumi Cheese
(Contains: Milk)
2 unit
Artisan Bun
(Contains: Milk, Soy, Wheat)
460 g
Russet Potato
1 sprig
Rosemary
28 g
Spring Mix
80 g
Tomato
¼ cup
Basil Pesto
(Contains: Milk)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.)
Meanwhile, 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 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. (NOTE: Don't overcrowd the pan; for 4 ppl, cook in batches.) Cook until golden-brown, 1-2 min per side.
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!)
Spread basil mayo on buns. Stack spring mix, halloumi and tomatoes on bottom buns. Close with top buns. Divide buns and potato wedges between plates.
