Burger with Halloumi and grilled vegetables
very easy
50 mins
50 mins
Ingredients
- 1 Courgettes (about 200 g)
- 1 (approx. 500 g) Aubergine
- 1 red pepper
- 1/4 collar Parsley
- 3-4 Tbsp Lemon juice
- 1-2 TABLESPOONS Honey
- 50 ml Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 Ciabatta bread roll (à approx. 60 g)
- 2 packages (225 g each) halloumic cheese
- 50 g Rocket
- 7-10 Tbsp Oil
Directions
- 1
Wash and clean the zucchini and aubergine and slice lengthwise into thin strips. Halve the peppers, clean, wash and cut into strips about 3 cm wide.
- 2
Coat a grill pan with oil and heat it up. Roast the vegetables in it for 3-5 minutes, turning them one after the other, and take them out. Wash parsley, shake dry, pluck off leaves and chop finely. Mix lemon juice, honey and parsley.
- 3
Slowly stir in the oil. Season to taste with salt and pepper.
- 4
Put the zucchini, eggplant and peppers in a bowl. Pour the vinaigrette over it and mix carefully. Cover and leave to stand for about 2 hours.
- 5
Cut the cheese and bread roll in half horizontally. Coat the grill pan with oil and heat it up. Fry the cut surfaces of the rolls until golden brown, remove and keep warm. Brush the grill pan with oil again.
- 6
Fry the cheese for 3-4 minutes on each side.
- 7
Wash and clean the rocket and drain well. Take the vegetables out of the marinade and let them drip off a little. Spread the rocket on the lower halves of the rolls, place 1 slice of cheese on each and spread the vegetables on top.
- 8
Sprinkle with the remaining marinade and place the tops of the rolls on top.
Nutrition Facts
690 kcal
44 g
41 g
29 g
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