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.
Baby Gem Lettuce
Red Wine Vinegar(ContainsSulphites)
Vivera Plant Quarter Pounder Burger(ContainsCereals containing Gluten, Soya)
Seeded Burger Bun(ContainsCereals containing Gluten, Soya, Egg)
Sugar for the Pickle
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large low sided wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Meanwhile, halve, peel and thinly slice the red onion onion. Trim the root from the baby gem and set aside 1 leaf per person (to put in your burger later). Halve the lettuce lengthways, then thinly slice widthways. Pop the sliced red onion into a small bowl with the red wine vinegar, a pinch of salt and the sugar (see ingredients for amount). Mix well to combine and set aside. Slice the halloumi into 2 slices per person lengthways. Mix the smoked paprika and honey together in a small bowl.
Heat a drizzle of oil in a large frying pan on a medium high heat. When hot, add the Vivera plant based burgers and fry until golden and crispy on both sides, 3-4 mins per side. Once cooked, transfer to a plate and cover in foil to stay warm. Wipe out the pan and return to the heat.
Lay the halloumi in the pan and cook until golden brown, 3-4 mins per side. Once golden, add the smoked paprika and honey mixture, turning the halloumi to coat it in the glaze. Remove the pan from the heat.
Meanwhile, halve the burger buns and pop into the oven to warm through, 2-3 mins. In a small bowl combine the mayo with half the chipotle, mix well. Pop the sliced baby gem into a bowl with the remaining chipotle paste a drizzle of olive oil and 3/4 of the pickled red onion and the vinegar. Mix well to combine and season with salt and pepper.
Pop a burger bun on each plate, spread the chipotle mayo on the base and top with a Vivera burger. Share the glazed halloumi on the burger and top with the remaining pickled red onion and reserved baby gem leaf. Share the wedges alongside with the salad. Enjoy!