Griddled vegetable and halloumi burger with chilli yoghurt

  • Portion size: serves 4
  • Hands-on time 25 min
  • Difficulty: easy

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

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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
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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.
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  5. 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.

Nutrition

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