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
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Rolling pin, olive oil, pepper, salt, sugar, vegetable oil
Nutritional Information*
Percentages are based on an adult's daily intake
1 tomato
1 garlic clove
50g rocket
1 tsp smoked paprika
1 tsp dried oregano
300g potatoes
1 red wine vinegar sachet (15ml)<span class="strong">†</span>
200g halloumi cheese<span class="strong">†</span>
2 ciabatta rolls<span class="strong">†</span>
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
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 tomato
tomato
1 garlic clove
garlic
50g rocket
wild rocket
1 tsp smoked paprika
ground smoked paprika
1 tsp dried oregano
dried oregano
300g potatoes
potato
1 red wine vinegar sachet (15ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
200g halloumi cheese
cows milk (80%), sheep milk & goats' milk (20%), non animal rennet, salt
Allergens highlighted by † (sulphites, milk, soya, gluten)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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 driedoregano, then put the tray in the oven for 20-25 min or until the wedges are golden and crispy
2
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 slicedhalloumi and cook for 5-8 min or until softened
3
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)
4
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
5
Once softened, drain and pat the slicedhalloumi 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
6
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
7
Once the potato wedges are nearly cooked, return the wide-based pan to a high heat
Once hot, add the halloumisteaks 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
8
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