HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHalloumi Burger And Wedges
Halloumi Burger and Wedges

Halloumi Burger and Wedges

with Roasted Pepper and Sweet Chilli Sauce

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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!

Allergens:MilkCereals containing gluten

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


1 unit(s)

Bell Pepper

250 grams



1 unit(s)

Baby Gem Lettuce

1 unit(s)


2 unit(s)

Glazed Burger Bun

(ContainsCereals containing gluten)

32 grams

Sweet Chilli Sauce

Not included in your delivery

3 tbsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3972 kJ
Energy (kcal)949 kcal
Fat48.3 g
of which saturates19.8 g
Carbohydrate89.9 g
of which sugars23.4 g
Protein40.4 g
Salt3.83 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C/200°C fan/gas mark 7.
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.


Halve the pepper lengthways and discard the core and seeds. Cut the halloumi into slices, 2 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 15 mins left, lay the pepper halves, cut-side down, onto another baking tray. Drizzle with 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 pantry for amount) to the lettuce and carrot bowl, then mix well and season to taste with salt and pepper.


When almost ready to serve, halve the burger buns. Pop onto a baking tray and 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, a roasted pepper half and then another slice of halloumi.
Drizzle with the remaining sweet chilli sauce, then top with the bun lid.
Serve your halloumi burgers with the wedges and salad alongside.