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The Big Halloumi

The Big Halloumi

Aubergine & Halloumi Burger, Pesto, Sun-Dried Tomato Mayo, Herby Chips and Salad

Super indulgent and packed full of flavour, The Big Halloumi is your favourite vegetarian burger brought to the next level.

Cereals 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 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.

Preparation Time40 minutes
Cooking time30 minutes


serving amount

450 grams


1 sachet(s)

Dried Basil

1 unit(s)


(May contain Celery)

225 grams


(Contains Milk)

2 unit(s)

Medium Tomato

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

15 grams


2 unit(s)

Burger Buns

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

25 grams

Sun-Dried Tomato Paste

50 grams

Baby Leaf Mix

32 grams


(Contains Milk)

Not included in your delivery

¼ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

2 tbsp



Nutritional information

Energy (kJ)4233 kJ
Energy (kcal)1012 kcal
Fat52 g
of which saturates19.9 g
Carbohydrate97.7 g
of which sugars23.6 g
Protein39.2 g
Salt4.21 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Bowl
Large Frying Pan
Small Bowl


Chop your Chips

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 middle shelf until golden, 30-35 mins. Turn halfway through.

Roast the Aubergine

In the meantime, trim the aubergine, then slice into 1cm thick rounds.

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.

Roast the aubergine on the top shelf of your oven until soft and golden, 20-25 mins. Turn halfway through. 

Prep Time

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.

Thinly slice half the tomatoes, then set aside for later. Cut the remaining tomatoes into 2cm chunks.

In a large bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts), then stir through the tomato chunks. Season with salt and pepper. Set aside.

Hello Halloumi

When the chips have 8-10 mins 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. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Finishing Touches

When everything's 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're ready to serve, toss the baby leaves with the dressing and tomatoes.

Build your Burgers

When everything's ready, spread the pesto over the bun bases, then spread the sun-dried tomato mayo over the lids.

Top the bases with the roasted aubergine, glazed halloumi and tomato slices. Finish with a few salad leaves, then sandwich shut with the bun lids.

Serve with your herby chips and remaining salad alongside.