Halloumi Burger and Wedges
with Roasted Pepper and Sweet Chilli Sauce
Our Halloumi Burger and Wedges is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450
Potatoes
1
Bell Pepper
(May contain traces of: Celery)
250
Halloumi
(Contains: Milk)
1
Baby Gem Lettuce
1
Carrot
2
Mayonnaise
2
Burger Buns
32
Sweet Chilli Sauce
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges 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.
Halve the pepper lengthways and discard the core and seeds. Slice the halloumi into 2 slices per person. Trim the baby gem, halve lengthways then thinly slice widthways. Trim, peel and coarsely grate the carrot. Pop the lettuce and carrot into a bowl and set aside.
When the wedges have about 20 mins left, lay the pepper halves cut-side down onto another baking tray. Drizzle with a little oil and season with salt and pepper. Bake on the middle shelf of your oven for the remaining roasting time until soft and slightly charred, 18-20 mins.
When 10 mins of roasting time remain, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay in the halloumi and fry until golden brown, 2-3 mins each side. Meanwhile, add half the mayonnaise (see ingredients for amount) to the lettuce and carrot bowl and season to taste with salt and pepper.
When almost ready to serve, halve the burger buns and pop into the oven to warm through, 2-3 mins. Remove the halloumi pan from the heat and drizzle over half the sweet chilli sauce. Carefully turn the halloumi slices until coated.
To assemble the burgers, spread a spoonful of the remaining mayo over each bun base. Top with a slice of halloumi, the roasted pepper and another slice of halloumi. Drizzle with the remaining sweet chilli sauce then top with the bun lid. Serve with wedges and salad alongside. Enjoy!
