Halloumi and Aubergine Burger

Name: Halloumi and Aubergine Burger with Harissa Relish and Potato Wedges
Total time: 40 min
Yield: 2
Cuisine: Fusion
Ingredients: 450 Potatoes; 1 Garlic Salt; ½ Aubergine; 250 Halloumi; 2 Glazed Burger Bun; 20 Onion Marmalade; 25 Harissa Paste; 20 Wild Rocket

with Harissa Relish and Potato Wedges

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Our Halloumi and Aubergine Burger is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:

Veggie

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Garlic Salt

Aubergine

(May contain traces of: Celery)

250

Halloumi

(Contains: Milk)

Glazed Burger Bun

(Contains: Cereals containing gluten May contain traces of: Egg, Milk, Soya)

Onion Marmalade

Harissa Paste

Wild Rocket

Nutritional information

Energy (kcal)821 kcal

Energy (kJ)3437 kJ

Fat37 g

of which saturates19 g

Carbohydrate82 g

of which sugars17 g

Protein40 g

Salt4.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Small Bowl

•Bowl

•Plate

•Grill Pan

•Paper Towel

Instructions

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray. Drizzle with oil, 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, trim the aubergine (see ingredients for amount) then slice into rounds approximately 2cm thick. Slice the halloumi into 3 slices per person, then place them into a small bowl of cold water and leave to soak. Halve the burger buns.

Pop the aubergine onto another baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer and roast the aubergine on the middle shelf of your oven until soft and golden, 20-25 mins. Turn halfway through.

Meanwhile, mix together the onion marmalade and harissa paste (see ingredients for amount - add less if you don't like heat) in a small bowl. Set your harissa relish aside.

When 10 mins of roasting time remain, remove the halloumi slices from the cold water. Pop them onto a plate lined with kitchen paper and pat them dry. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side. Remove from the heat once cooked.

Just before serving, pop your burger buns onto the aubergine baking tray to warm through, 2-3 mins. When ready, lay the halloumi slices on the warmed bun bases. Top with the aubergine rounds, then the rocket. Spread a generous amount of harissa relish on the bun lids and then place on top. Serve up your burgers with the potato wedges alongside. Enjoy!