Halloumi Burger (v)

Name: Halloumi Burger (v) with a Mango Chutney Chickpea Salad
Total time: 15 min
Yield: 2
Cuisine: Fusion
Ingredients: 40 Mango Chutney; 1 Baby Gem Lettuce; 2 Medium Tomato; 250 Halloumi; 2 Burger Buns; 1 Chickpeas; ½ Lime; 75 Low Fat Natural Yoghurt; ½ Mint

with a Mango Chutney Chickpea Salad

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We’ve marinated halloumi in sweet and sticky mango chutney to create a centrepiece for our veggie burger that’ll knock your socks off. Stacked on top of minty yoghurt dressing, juicy tomatoes, and crunchy baby gem, sandwiched between lightly toasted burger buns and served with a healthy chickpea salad, this super simple recipe is the thing veggie burger dreams are made of.

Allergens:

Milk

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.

Total15 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Mango Chutney

Baby Gem Lettuce

Medium Tomato

250

Halloumi

Burger Buns

Chickpeas

Lime

Low Fat Natural Yoghurt

(Contains: Milk)

Mint

Nutritional information

Energy (kcal)835 kcal

Energy (kJ)3494 kJ

Fat37 g

of which saturates20 g

Carbohydrate77 g

of which sugars25 g

Protein46 g

Salt5 g

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

Utensils

•Bowl

•Plate

Instructions

a) Halve the burger buns. Chop the halloumi widthways into 3 slices person. b) Pat dry on kitchen paper. Heat a frying pan over medium-high heat (no oil).

a) Pop the burger buns in the pan, cut-side down. Do in batches if necessary. b) Warm through until lightly golden and toasted, 1 minute. c) Remove from the pan and set aside. Add splash of oil to the pan.

a) When the oil is hot, add the halloumi to the pan. Cook until golden, 2 mins on each side. b) Remove the pan from the heat when done.

a) Meanwhile, trim the root from the baby gem lettuce then separate the leaves. b) Keep two two leaves per person to one side. Finely shred the rest. Cut two 2 slices of tomato per person and chop the remaining tomato into 1cm chunks. c) Pick the mint leaves from their stalks and finely chop (discard the stalks). Zest, then halve the lime. d) Drain and rinse the chickpeas in a sieve.

a) In a mixing bowl, mix the lime zest with the mint and natural yoghurt. b) Season with salt and pepper. Smear a spoonful of the minty yoghurt onto the bottom half of each of your burger buns. c) Add the chickpeas, shredded lettuce, a squeeze of lime juice and half the mango chutney to the bowl of remaining minty yoghurt and mix well. d) Season to taste with salt and pepper.

a) Drizzle the remaining mango chutney over the halloumi and turn to coat the cheese. Reheat over medium heat if necessary. b) Place the lettuce leaves and sliced tomato on the base of your burger bun. c) Top with the halloumi and pop the lid on top. Pop Place a burger on your plate and spoon the chickpea salad alongside. Finish with a dollop of the tomato chunks. Enjoy!