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Halloumi burgers with chilli jam, spinach, carrot and cucumber
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The firm and salty Cypriot cheese is a great alternative to meat in a burger.
1 large essential Waitrose carrot, julienned or cut into matchsticks
75ml rice wine vinegar
½ tsp salt
1 tsp caster sugar
4 burger buns
2 tsp olive oil
250g halloumi, drained and cut into 8 slices
4 tbsp essential Waitrose mayonnaise
4 handfuls baby spinach leaves
1 large tomato, sliced
4 heaped tbsp chilli jam
½ small cucumber, cut into ribbons (using a vegetable peeler)
1. In a small bowl, mix the carrot, vinegar, salt and sugar and allow to marinate while you prepare everything else.
2. Heat a frying pan and toast the buns until lightly golden; set aside. Wipe the crumbs out of the pan, add the oil and fry the halloumi slices until golden (about 1 minute on each side); remove and place on kitchen paper.
3. Spread the mayonnaise on the toasted buns, then divide the fillings between them. Start with spinach on the bottom of each, then the tomato, pickled carrot, 2 slices of halloumi, chilli jam and cucumber. Put the bun tops on and serve.
This recipe first appeared in Waitrose Food, January 2017issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in January 2017.