Kiwi halloumi burger with yogurt aioli

Ingredients

  • 200g Halloumi
  • 1 × Kiwi
  • 1 × Tomato
  • 1 × Cucumber
  • 1 × Romaine Lettuce
  • 2 × Brioche Bun
  • 400g Potatoes (Floury)
  • 2g Spices! (Paprika?)
  • 100g Joghurt
  • 1 × Garlic Clove
  • 35ml Mayonaise (Optional)

Method

  1. Preheat the oven to 220 ° C top / bottom heat (200 ° C convection).

  2. Cut the halloumi into approx. 1 cm thick slices. Peel the kiwi and cut into slices. Halve the tomato, remove the stalk and cut the tomato halves into slices. Cut the cucumber into 1 cm cubes. Halve the lettuce, remove the stalk and cut the lettuce into strips.

  3. Cut the washed potatoes, peeled or unpeeled, into wedges of about 2.5 cm. Then spread on a baking sheet lined with baking paper, mix with 1 tbsp of oil, spices, and salt & pepper. Put potatoes in the oven and bake in the oven for 20-25 minutes until golden brown. Place the clove of garlic on the baking sheet for 10 minutes.

  4. In a large bowl mix 2 tbsp olive oil, 1 tbsp white wine vinegar, salt and pepper to make a dressing. Add the lettuce pieces and cucumber cubes and mix well.

  5. Remove the garlic from the oven, peel it and squeeze it into a small bowl. Mix with yogurt and mayonnaise and season with salt and pepper. In a large pan heat 1 tbsp of oil, fry the halloumi slices in it for 2 minutes on each side until golden brown.

  6. In the last 3 minutes of the potatoes baking time, add the burger buns to the oven and bake them up.

  7. Spread a little yoghurt aioli on the roll halves. Then top with tomato, halloumi and kiwi slices. Enjoy with salad and potato wedges.