To be BBQ’d or cooked on a griddle pan.
2 BFree Burger Buns
1 egg whisked (Optional)
2 Halloumi Burger rounds or 1 block Halloumi sliced
2-3 tsp Harissa Paste
1 red Pepper
1 tbs light oil
1 small garlic clove
juice ½ lemon
½ tsp sea salt
1 tsp olive oil
200g plain Greek yogurt
small bunch fresh dill
Green salad leaves to serve.
Brush the burger buns with the egg wash (not mandatory) and place in a pre-heated oven 170°C Fan to warm up and glaze the buns. about 8 minutes. remove and cut in half when cooled a little.
To make your tzatziki grate the cucumber on to a clean kitchen towel and squeeze out as much juice as possible. Add to the cucumber a bowl with the lemon juice, yogurt, sea salt, Greek yogurt. Grate in the garlic clove and roughly chop the dill. Stir well to combine and taste for seasoning.
Heat your griddle pan or BBQ.
Cut the pepper into 4 pieces, removing the seeds. Rub lightly with oil.
Add the pepper slices to the pan or BBQ, cook until just tender and charred in places. remove from the heat and set aside.
Brush the halloumi rounds or 4 1cm slices of halloumi with the harissa paste. Add them to the BBQ or pan and cook until charred and softened. remove and set aside.
Add your buns for a few seconds cut side down to toast.
Spread the bun bases with tzatziki, a halloumi round or slices, top with red peppers, more tzatziki and salad greens.