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Grilling Cheese and Pesto Burger

with mayonnaise and potato wedges

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:

803 kcal

:

30.8g

:

35 minutes

Veggie

Quick Prep

:

Milk
Soya
Wheat
Cereals containing gluten
Egg
Mustard
Nuts
Sesame
Lupin
Mustard
May contain traces of allergens

200 grams

Halloumi

()

2 unit(s)

Brioche Buns

( )

400 grams

Potatoes

1 unit(s)

Rosemary

40 grams

Salad Leaves

1 unit(s)

Tomato

30 grams

Green Pesto

2 sachet(s)

Mayo

()

to taste

Oil

to taste

Salt

to taste

Pepper

Energy (kJ)3361 kJ

Energy (kcal)803 kcal

Fat43 g

of which saturates19.8 g

Carbohydrate74.1 g

of which sugars11.6 g

Dietary Fiber1.5 g

Protein30.8 g

Salt4.8 g

Potassium94.8 mg

Calcium4 mg

Iron0.1 mg

1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Finely chop 1 tsp rosemary leaves (double for 4p). Cut potatoes into 1/2-inch thick wedges. Toss potatoes and rosemary with 1 tbsp oil (double for 4p) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min.

2

While potatoes roast, thinly slice tomato. Cut grilling cheese into 1/4-inch thick slices. Rinse cheese under cold water and pat slices dry with paper towels. Stir together basil pesto and mayo in a small bowl. Set aside.

3

Heat a large non-stick pan over medium-high heat. When hot, add cheese to the dry pan. Cook, until golden-brown, 1-2 min per side. (NOTE: Cook cheese in 2 batches for 4p.)

4

While cheese cooks, halve buns and arrange them on another baking sheet, cut-side up. Toast in the top of the oven, until golden-brown, 4-6 min. (TIP: Keep your eye on them so they don't burn!)

5

Spread basil mayo over cut sides of buns, then top with spring mix, cheese and tomato slices. Divide between plates and serve potato wedges alongside.

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