Vegetarian
- Makes4
- CourseMain meal
- Prepare10 mins
- Cook10 mins
- Total time20 mins
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Ingredients
- 1 large essential Waitrose carrot, julienned or cut into matchsticks
- 75ml rice wine vinegar
- ½ tsp salt
- 1 tsp caster sugar
- 4 burger buns
- 2 tsp olive oil
- 250g halloumi, drained and cut into 8 slices
- 4 tbsp essential Waitrose mayonnaise
- 4 handful baby spinach
- 1 large tomato, sliced
- 4 tbsp heaped tbsp chilli jam
- ½ small cucumber, cut into ribbons (using a vegetable peeler)
Method
In a small bowl, mix the carrot, vinegar, salt and sugar and allow to marinate while you prepare everything else.
Heat a frying pan and toast the buns until lightly golden; set aside. Wipe the crumbs out of the pan, add the oil and fry the halloumi slices until golden (about 1 minute on each side); remove and place on kitchen paper.
Spread the mayonnaise on the toasted buns, then divide the fillings between them. Start with spinach on the bottom of each, then the tomato, pickled carrot, 2 slices of halloumi, chilli jam and cucumber. Put the bun tops on and serve.
Nutritional
Typical values per item when made using specific products in recipe
Energy | 2,384kJ/ 571kcals |
|---|---|
Fat | 34.3g |
Saturated Fat | 13.9g |
Carbohydrates | 43.6g |
Sugars | 13.9g |
Fibre | 4.8g |
Protein | 22g |
Salt | 3.2g |
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