I bet you’ve never had halloumi this way before! This is possibly the most Greek-style burger there is, and has only five ingredients! If you’ve read my review of Jamie Oliver’s 5 Ingredients cook book, you’ll know how much I love the clever use of ingredients. It’s inspired me to create a few of my own!
What’s not to love!? The key thing is to get the ingredients fully prepared before you even think about cooking the halloumi: have the buns toasted and the houmous prepared. Perfect served with some oregano-topped French fries and Kalamata olives!
Makes 2 burgers Prep: <5 mins Cook: 6-8 mins
Suitable for vegetarians
– 2 brioche buns, halved and toasted
– 225g block of Halloumi cheese, sliced into 6 equal pieces
– 2 pieces of roasted red pepper, each weighing about 80-90g, from a jar
– 200g pot of houmous
– 2 Romain lettuce leaves
1. You can make the red pepper houmous either smooth or chunky:
– Chunky: Place one of the pieces of pepper into a mini blender/food processor and blitz until smooth, then add the other piece and pulse about 4-5 times.
– Smooth: Place both pieces of pepper into a mini blender/food processor and blitz until smooth.
Then mix the blitzed pepper with the houmous in the pot it come in.
2. Spread a thick layer of the houmous onto the cute sides of the buns and then place the lettuce onto the bottom slice. *
3. Preheat a heavy based frying pan on a high heat with about 2mm of light olive oil for about a minute. Carefully, with the aid of a spatula, place the slices of halloumi into the frying pan and fry for about 6-8 minutes or until golden brown each side, turning halfway through. Careful: halloumi tends to make the oil spit! It may break up in pan, too, but don’t worry.
4. When piping hot and using a spatula, place the halloumi slices evenly on top of the lettuce. Serve and enjoy!
K x #5ingredients
*You’ll have plenty of the roasted red pepper houmous left! It’ll keep in the fridge for a couple of days with the lid on.