Monday, 23 July 2012 - , , , , 0 comments

RECIPE: Mushroom & Halloumi Burgers with Onion Relish


This dish is a fabulous one this time of year as you can fling it on the barbie on a hot day and eat it 'al fresco'.
For 5pp/approx.250 kcal, I think this is a pretty spectacular use of propoints. It's really filling and tasty. The toasted creaminess of the halloumi, accompanied by the sweet stickiness of the onion relish and 'meaty' mushrooms is just a wonderfully mouth-watering combination of flavours and textures...real happy food!

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You will need:

FOR THE BURGER (per portion)

2 large Portobello mushrooms
Low salt soy sauce
Dried Italian Herbs
45g (Two 22.5g)slices of
Light(30%less fat)Halloumi Cheese
Half a Warburtons Square-ish wrap
(Or bread equivalent for 2pp/80kcal)
Frylight Sunflower Oil
Extra light mayo

Iceberg Lettuce to garnish

FOR THE ONION RELISH (Serves 2-3)

2 onions
2 cloves garlic
Fresh basil
1/4 jar passata
Cup of water
2 teaspoons artificial sweetener
Black pepper

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One of the joys of this dish is that you can pretty much cook everything at the same time.
Start by char-grilling the mushrooms in a griddle pan. Slosh a little low salt soy sauce and sprinkle a few dried herbs on them as they cook-this really enhances the flavour.


Slice the onions and garlic and fry in some Frylight Sunflower oil and artificial sweetener. Add a couple of tablespoons of water to 'steam' the onions. Once they start to sweat and soften, add the passata and freshly torn basil and allow them to cook until you have a chutney/relish-type texture. You may need to add a little more water if it gets too thick. Season with freshly ground black pepper. This doesn't have to be piping hot to serve, so once cooked, leave to cool slightly.


Cut the light halloumi into even slices and weigh accurately. (The 225g block will cut into 10 slices at approx 22-22.5g each).
Chargrill on both sides in a griddle pan until beautifully browned. Try not to overcook as the texture will go 'squeaky'.

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As everything is nearing completion, cut the half wrap in two and lightly toast it on one side leaving the other side warm and 'bready'.(You can do this by popping the two pieces together in one side of the toaster so that only the outer side toasts).


Stack the burgers up (2 per person)....toasted wrap on the base, then layer a whole mushroom, a large dollop of onion relish and a slice of halloumi on each one.
Garnish with shredded iceberg lettuce and a tiny squiggle (1 teaspoon) of extra light mayo.

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Tuck in and enjoy!

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