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Prep Time
30 min
Cuisine
Mediterranean
Packed with flavour, halloumi makes a brilliantly satisfying filling for a yummy vegetarian burger. Once you've fried slices of the halloumi till beautifully golden, you'll sandwich them into crusty ciabatta along with a sweet, smoky tomato relish and a peppery rocket salad. Hallelujah halloumi!
Prep Time
30 min
Cuisine
Mediterranean
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 719 kJ 165 kcal |
2962 kJ 680 kcal |
Fat of which saturates |
7.3 g 3.8 g |
30 g 15.5 g |
Carbohydrate of which sugars |
18.1 g 2.4 g |
74.7 g 10 g |
Fibre | 1.5 g | 6.3 g |
Protein | 8.6 g | 35.3 g |
Salt | 0.72 g | 2.95 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7, then boil a kettle
Cut the potatoes (skins on) into wedges and add them to a baking tray with a drizzle of vegetable oil
Season with a generous pinch of salt and pepper and sprinkle over the dried oregano, then put the tray in the oven for 20-25 min or until the wedges are golden and crispy
Meanwhile, slice the halloumi in half lengthways (where the natural crease forms)
Add 500ml [1L] boiled water to a wide-based deep pan and bring to the boil over a high heat
Once boiling, add the sliced halloumi and cook for 5-8 min or until softened
Meanwhile, chop the tomatoes finely
Peel the garlic and chop the clove[s] in half
Chop (or grate) half of the garlic finely (you'll use the rest in step 6)
Heat a pot with a generous drizzle of olive oil over a medium heat
Once hot, add the chopped tomatoes, chopped garlic & smoked paprika and cook for 2-3 min or until the tomatoes start to break down
Add 1 tbsp [2 tbsp] sugar & a splash of water & increase the heat to medium-high
Cook for 5-8 min or until thickened to a chutney-like consistency – this is your tomato relish
Once softened, drain and pat the sliced halloumi dry with kitchen paper
Reserve the pan for step 7
Using a rolling pin, flatten and roll out each piece into a similar size as the ciabatta – these are your halloumi steaks
Slice the ciabatta rolls in half, add them to a baking tray and drizzle with olive oil
Put the tray in the oven for 4 min or until slightly crispy, then remove from the oven and leave to cool
Meanwhile, combine the red wine vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper – this is your dressing
Once cooled, rub the remaining garlic into the ciabatta
Once the potato wedges are nearly cooked, return the wide-based pan to a high heat
Once hot, add the halloumi steaks to the pan and cook for 1-2 min on each side or until golden
Meanwhile, wash, then dress the wild rocket with the dressing – this is your rocket salad
Fill the ciabattas with the halloumi steaks and top them with the tomato relish
Serve the rocket salad, any extra relish and potato wedges to the side
Enjoy!