Griddled vegetable and halloumi burger with chilli yoghurt

Griddled vegetable and halloumi burger with chilli yoghurt
  • Serves icon serves 4
  • Time icon Hands-on time 25 min

A fuss-free, £5 midweek recipe, packed with fresh, summer flavours.

Nutrition: per serving

Calories
390kcals
Fat
17.4g (6.5g)
Protein
13.8g
Carbohydrates
46.8g (13.3g sugars)
Fibre
5.4g
Salt
2g
Calories
390kcals
Fat
17.4g (6.5g)
Protein
13.8g
Carbohydrates
46.8g (13.3g sugars)
Fibre
5.4g
Salt
2g

Ingredients

  • 2 courgettes
  • 1 large aubergine
  • 1 onion
  • 1 tbsp balsamic vinegar
  • 100g halloumi
  • 3 tbsp olive oil
  • 4 bread rolls
  • 60g Greek yogurt
  • 1½ tbsp sweet or hot chilli sauce
  • Handful rocket

Method

  1. Heat a griddle pan to high. Cut the courgettes and aubergine into thin strips. Cut the onion into 8 wedges and the halloumi into 8 slices.
  2. Brush the aubergines with oil on both sides, season with salt and pepper, then griddle for 2-3 minutes on both sides until tender and striped (don’t crowd the griddle pan – cook in batches if necessary). Remove and keep warm. Repeat with the courgettes. Toss the onion with the vinegar and griddle as above, then grill the halloumi for 10-20 seconds on each side. Halve the rolls and toast lightly, cut-side down, on the griddle pan for 20 seconds.
  3. Meanwhile mix the yogurt and chilli sauce in a bowl.
  4. To make each burger put the courgettes, aubergine, halloumi and onions on the base, then top with the chilli yogurt and rocket. Add the roll tops and serve.

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