Halloumi and Roasted Aubergine Burger
with Harissa Relish, Rocket and Wedges
Our Halloumi and Roasted Aubergine Burger is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
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
½
Aubergine
(May contain Celery)
225
Halloumi
(Contains Milk)
2
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
20
Onion Marmalade
25
Harissa Paste
(Contains Sulphites)
20
Wild Rocket
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
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 middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, trim the aubergine (see ingredients for amount), then slice into rounds approximately 1cm thick.
Cut the halloumi into slices (3 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.
Roast the aubergine on the top shelf of your oven until soft and golden, 20-25 mins. Turn halfway through.
Meanwhile, in a small bowl, mix together the onion marmalade and harissa paste (see ingredients for amount - use less if you'd prefer things milder).
Set your harissa relish aside until serving.
When about 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.
Meanwhile, pop the burger buns onto the aubergine tray to warm through for the last 2-3 mins.
When ready, top your bun bases with a little rocket, then the halloumi slices and roasted aubergine.
Spread the harissa relish over the bun lids and sandwich shut.
Serve your burgers with the wedges and any remaining rocket alongside.
Enjoy!
