Halloumi and Aubergine Burger
with Harissa Relish and Potato Wedges
Our Halloumi and Aubergine Burger is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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.
Ingredients
450
Potatoes
1
Garlic Salt
½
Aubergine
(May contain Celery)
250
Halloumi
(Contains Milk)
2
Glazed Burger Bun
(Contains Cereals containing gluten May contain Egg, Milk, Soya)
20
Onion Marmalade
25
Harissa Paste
20
Wild Rocket
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. 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.
Meanwhile, trim the aubergine (see ingredients for amount) then slice into rounds approximately 2cm thick. Slice the halloumi into 3 slices per person, then place them into a small bowl of cold water and leave to soak. Halve the burger buns.
Pop the aubergine onto another baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer and roast the aubergine on the middle shelf of your oven until soft and golden, 20-25 mins. Turn halfway through.
Meanwhile, mix together the onion marmalade and harissa paste (see ingredients for amount - add less if you don't like heat) in a small bowl. Set your harissa relish aside.
When 10 mins of roasting time remain, remove the halloumi slices from the cold water. Pop them onto a plate lined with kitchen paper and pat them dry. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side. Remove from the heat once cooked.
Just before serving, pop your burger buns onto the aubergine baking tray to warm through, 2-3 mins. When ready, lay the halloumi slices on the warmed bun bases. Top with the aubergine rounds, then the rocket. Spread a generous amount of harissa relish on the bun lids and then place on top. Serve up your burgers with the potato wedges alongside. Enjoy!
