BBQ Idea: Mushroom and halloumi burger with tomato and coriander relish

It’s pretty unusual for me to make vegetarian food, but seeing as I had some halloumi in the fridge I thought I would get inventive and make something I could take to a beach BBQ.

To make life easier prepare the relish and slice up the cheese at home before venturing out. I was quite pleased with the end result of this, considering it was a bit of an improvisation – although it’s perhaps not the prettiest thing to look at!

Cost

The most expensive item was the halloumi at £2.50ish for a block followed by the houmous at £1.20 a pot – this is only to spread on the burger rolls, so you can void it if you wish. Approximate cost: £5.50

Serves 4

 

Ingredients

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For the relish:

  • 4 medium tomatoes
  • 4 spring onions, finely sliced
  • Big handful of fresh coriander, roughly chopped
  • 1 clove of garlic, crushed
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • Juice of half a lime
  • Salt and pepper to season

For the Burger:

  • 1 block of halloumi (sliced into eight)
  • 4 large flat/portobello mushrooms
  • 8 dollops of houmous
  • Handful of spinach
  • 4 burger buns

 

Method

  • Prepare your relish at home. De-seed and chop the tomatoes into very small squares – keep the tomato seeds as you can use them in dishes like curried goat in addition to chopped tomatoes.
  • Mix the tomatoes, spring onions, garlic, cumin and olive oil in a bowl. Then add the coriander and lime juice.
  • Season with salt and pepper to taste.
  • To give yourself less work during cooking, you can prepare the other ingredients by slicing the halloumi and spreading the houmous on the burger buns at home.
  • On a BBQ, cook the mushrooms for about 4 minutes each side. You may want to bring some oil along to baste them in during cooking to keep them moist and stop them sticking (I improvised and used cava).

IMG_2109

  • When you turn over the mushrooms, put the halloumi on the BBQ and cook for two minutes on each side.
  • Construct your burger by placing the mushroom and two bits of halloumi within the houmous-slathered burger bun – then top with the relish and a few leaves of spinach.

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