Name: Halloumi burger
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tablespoons Olive Oil; 8 large Mushrooms Portobello, stalks removed; 0.5 tablespoons Low Fat Spread; 3 small Red onion(s) finely sliced; 3 teaspoons Balsamic vinegar; 250 g Light Halloumi cut into eight slices; 1 portion(s) Rocket; 0.5 tablespoons Light Brown Sugar; 4 spray(s) Calorie controlled cooking spray

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Ingredients

Olive Oil

1 tablespoons

Mushrooms

8 large, Portobello, stalks removed

Low Fat Spread

½ tablespoons

Red onion(s)

3 small, finely sliced

Balsamic vinegar

3 teaspoons

Light Halloumi

250 g, cut into eight slices

Rocket

1 portion(s)

Light Brown Sugar

½ tablespoons

Calorie controlled cooking spray

4 spray(s)

Instructions

Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the mushrooms, stem side down, on a large baking tray and brush with the oil. Season to taste and roast for 25-30 minutes, turning over halfway through.
Meanwhile, heat the low-fat spread in a large pan over a medium heat and fry the onions for 6-8 minutes, or until soft. Add the balsamic vinegar and sugar and continue to cook for a further 10 minutes, or until sticky. Season well and set aside.
Mist a large frying pan with cooking spray and cook the halloumi slices for 2-3 minutes on each side, or until golden brown.
Serve the halloumi slices between 2 mushroom ‘buns’, topped with the caramelised onions and the rocket leaves.

Halloumi burger

Ingredients

Instructions

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