Halloumi burger with grilled vegetables

Ingredients for 10 burgers:

10 Gourmet Burgers, sliced, item 1881
1.2 kg halloumi cheese
2 courgettes
2 aubergines
3 red peppers
200 g rocket leaf salad
2 cloves of garlic
1 bunch of parsley
90 ml olive oil
3 tbsp lemon juice
3 tbsp honey
Salt and pepper
Oil for grilling/frying

Preparation:

Allow the burger buns to thaw at room temperature for 50–70 minutes.
Alternatively: Preheat the oven to 220 °C. Bake at 180 °C for 2–5 minutes with a little steam.

Wash the courgettes, aubergines, peppers and parsley. Slice the courgettes and aubergines and cut the peppers into quarters.

Wash, trim and spin-dry the rocket.
Finely chop the parsley and garlic.

Mix the olive oil, lemon juice, honey and garlic in a bowl. Season to taste with salt and pepper. Add the vegetables and parsley and mix well.

Grill the marinated vegetables on the barbecue or in a grill pan over a medium heat until they are soft and have developed a roasted flavour. Leave to stand for a short time.

Lightly pat the halloumi cheese dry and grill or fry over medium heat for about 3–4 minutes on each side until golden brown. Top the burger buns with rocket, grilled vegetables and halloumi and drizzle with the remaining marinade or a little olive oil.
Place the top halves of the buns on top and serve.

Hint:

Serve the burgers with fresh coleslaw or a light lemon yoghurt dip – this rounds off the dish perfectly.