Roasted Red Pepper and Halloumi Burgers with Basil Mayonnaise
Course: Main Skill level: easy Serves: 2 Vegetarian
2 red peppers
Salt and freshly ground black pepper, to taste ½ baby gem lettuce, cut into four pieces
140 g (5 oz) halloumi cheese, cut into 4 thick slices A small bunch of basil
4 tbs mayonnaise
A squeeze of lime
2 brioche rolls
1 Pre-heat the oven to 220 deg. C., 425 deg. F., Gas Mark 7.
2 Cut the peppers in half lengthways, remove and discard any white membranes, seeds and the green stalk. Rub the peppers inside and out with a little olive oil and season with salt and pepper. Place on a flat baking tray and roast for 20 minutes or until tinged golden brown and collapsed.
3 Season the baby gem with salt and pepper and brush with a little olive oil. Heat a griddle pan until searing hot and griddle the baby gem and halloumi until clear griddle marks appear on both sides.
4 Pound the basil in a pestle and mortar until you have a paste-like consistency, mix with the mayonnaise, a squeeze of lime and season to taste.
5 Split and toast the rolls and spread the top and bottoms with the basil mayonnaise. Top each bun base with half a roasted red pepper, followed by two slices of halloumi, then another roasted red pepper half and finish with the griddled baby gem lettuce and bun lid.