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Buns for Everyone!

Buns for Everyone!

How can one celebrate #meatlessmonday while still paying homage to the highly treasured Burger on its National Day? With this medi-veggie burger, it seems like the wellness stars are totally aligned. Thanks to Donal Skehan and his new 'Fresh' recipe book, the classic burger just got a major upgrade. 

HALLOUMI BURGERS WITH SHAVED VEGETABLE SLAW

Time: 40 mins
Serves 4

 A “burger” with a difference and one of my favourite ways to enjoy garlic mushrooms- sandwiched between toasted brioche buns with salty haloumi cheese and sweet onion marmalade. 

  1. Mix together all the ingredients for the shaved vegetable slaw and season to taste.
  2. In a small bowl, mix together the butter, garlic and thyme until smooth.
  3. Spread each mushroom generously with the butter mixture and place under a hot grill. Cook until the mushrooms are tender.
  4. Toast the buns until lightly golden.
  5. Heat a large frying pan over a medium high heat, add a little oil to the pan and then fry the halloumi slices until golden brown on either side. Remove to a plate, keep war and set aside.
  6. Spread the red onion marmalade generously on each of the buns, top with the mushrooms, halloumi slices, slaw, rocket leaves, sprouts and avocado.
  7. Top with burger buns tops and serve.

The original was first published by Donal Skehan and is available here.

About Donal Skehan

Donal Skehan is a Irish food writer, food photographer and television presenter living in Los Angeles, USA.

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