Roasted Red Pep­per and Hal­loumi Burg­ers with Basil May­on­naise

The People's Friend - - Cook­ery -

Course: Main Skill level: easy Serves: 2 Vege­tar­ian

2 red pep­pers

Olive oil

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.

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