I love a good vege burger and these pattie-less ones are super simple to prepare and packed with so much flavour thanks to the salsa verde. I like my smoky potatoes a little charred and crispy so I give them a double cooking but they are also lovely eaten straight from the foil parcels if you’re not fussed. If you don’t have any preserved lemons for the aioli, use 1-2 teaspoons of finely grated lemon zest and a tiny squeeze of lemon juice instead. I like to be generous with the haloumi, but at a pinch, you could get away with using just one packet if preferred. This salsa verde recipe will make more than you’ll need for the burgers, but it will store in the fridge for up to a week and is delicious stirred through pasta, spread on sandwiches or dolloped on salads.
Recipe Tag: haloumi
Cheese and tomato is one of the finest pairings ever. Here I’ve upped the ante a little by wrapping the haloumi in vine leaves before baking until soft. You can find vine leaves preserved in brine at specialty food stores or online (make dolmades with any leftovers). To use fresh vine leaves, choose only new-season, fresh leaves as older ones are too tough. To prepare, trim the stalks off and cook in boiling water for 5 minutes before draining and rinsing in cold water. Dried oregano can be used in place of the fresh oregano in the salad if that’s what you have, oregano being the one herb I find is just as good dried as fresh.
This play on Peking duck may sound a little weird but trust me, it tastes delicious. This is a great option for a casual hands-on dinner when you have guests that include vegetarians. You can top your pancake with any combination of haloumi, duck and eggplant. Use bought pancakes and sauce if you prefer.