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Griddled vegetable and halloumi burger with chilli yoghurt

Griddled vegetable and halloumi burger with chilli yoghurt

Name: Griddled vegetable and halloumi burger with chilli yoghurt
Yield: serves 4
Cuisine: Greek recipes
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

Easy
August 2015

Easy
August 2015

serves 4
Hands-on time 25 min

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

Vegetarian recipes

Nutrition: per serving

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

Nutrition: per serving

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

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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

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.
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.
Meanwhile mix the yogurt and chilli sauce in a bowl.
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.