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Pesto Halloumi Bun

Pesto Halloumi Bun

with Basil Aioli and Potato Wedges

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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!

Tags:Veggie
Allergens:Milk/LaitSoy/SojaWheat/BléEgg/OeufMustard/Moutarde

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

200 g

Halloumi Cheese

(ContainsMilk/Lait)

2 unit

Artisan Bun

(ContainsSoy/Soja, Wheat/Blé)

460 g

Russet Potato

1 sprig

Rosemary

28 g

Spring Mix

80 g

Roma Tomato

¼ cup

Basil Pesto

(ContainsMilk/Lait)

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1030 kcal
Fat60 g
Saturated Fat25 g
Carbohydrate86 g
Sugar4 g
Dietary Fiber6 g
Protein37 g
Cholesterol45 mg
Sodium2080 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.)

2

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.

3

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.)

4

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!)

5

Spread basil aioli over buns. Top bottom buns with spring mix, halloumi and tomatoes. Divide buns and potato wedges between plates.