Aubergine and Halloumi Burger
with Pesto, Sun Dried Tomato Mayo, Herby Chips and Salad
- Milk
- Sulphites
- Cereals containing gluten
- Wheat
- May contain traces of allergens
- Celery
- Egg
- Milk
- Soya
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Basil
1 unit(s)
Aubergine
(May contain traces of: Celery)
225 grams
Halloumi
(Contains: Milk)
1 unit(s)
Medium Tomato
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
15 grams
Honey
2 unit(s)
Burger Buns
(Contains: Cereals containing gluten, Wheat May contain traces of: Egg, Milk, Soya)
25 grams
Sun-Dried Tomato Paste
50 grams
Baby Leaf Mix
32 grams
Fresh Pesto
(Contains: Milk)
Not included in your delivery
1 tbsp
Olive Oil
¼ tsp
Sugar
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the dried basil, season with salt and pepper, then toss to coat. Spread out in a single layer.
TIP: Use two baking trays if necessary. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
In the meantime, trim the aubergine, then slice into rounds approximately 1cm thick.
Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast the aubergine on the top shelf until soft and golden, 15-20 mins. Turn halfway through.
While everything roasts, drain the halloumi then cut it into 2 slices per person. Place them into a small bowl of cold water and leave to soak.
Cut the tomato into 1cm chunks.
In a large bowl, combine the balsamic vinegar, olive oil and sugar for the dressing (see pantry for both amounts), then stir through the tomatoes. Season with salt and pepper and set aside for later.
When there is 8 mins of chip cooking time left, remove the halloumi slices from the cold water and pat them dry with kitchen paper.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side.
Remove from the heat and drizzle over the honey, turning the halloumi to coat on all sides.
When everything is nearly ready, halve the burger buns. Pop them into the oven to warm through, 2-3 mins.
In a small bowl, combine the sun-dried tomato paste and mayonnaise (see pantry for amount).
Just before you are ready to serve, toss the baby leaves through the dressing and tomatoes.
Spread the pesto onto the bases of your burger buns, then spread the sun-dried tomato mayonnaise on the lids.
Share the roasted aubergine and glazed halloumi between your burger buns.
Serve with your herby chips and salad alongside.
Enjoy!
