Grilled Halloumi Bun
with Basil Aioli and Potato Wedges
This simple veggie burger is jammed 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
5 unit(s)
Yellow Potato
1 unit(s)
Rosemary, sprig
2 unit(s)
Brioche Bun
1 unit(s)
Halloumi Cheese
56 g
Spring Mix
1 unit(s)
Tomato
0.13 cup
Basil Pesto
2.4 tbsp
Mayonnaise
Nutrition Values
Instructions
Wash and dry all produce.* Strip a few rosemary leaves from the stems and finely chop 1 tsp (dbl for 4 ppl). Cut the potatoes into 1/2-inch wedges. On a parchment-lined baking sheet, toss the potatoes and rosemary with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min.
Meanwhile, slice the tomato(es) into 1/4-inch rounds. Cut the halloumi into 1/4-inch thick slices. Rinse the halloumi under cold water and pat the slices dry with paper towel. In a small bowl, stir together the basil pesto and mayonnaise. Set aside.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add the halloumi slices 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.)
Meanwhile, cut the buns in half and arrange them on another baking sheet cut-side up. Toast in the top of the oven until golden-brown, 4-6 min. (TIP: Keep your eye on them so they don't burn!)
Spread the basil aioli between the buns, then top with the spring mix, halloumi and tomato slices. Divide between plates and serve alongside the potato wedges.