Classic Veggie BBQ: Burger, Hasselback Honey Halloumi And Sides
Dig out your sturdiest burger flipper, and sizzle up juicy vegan burgers to serve alongside honey-glazed hasselback halloumi, pasta salad with fresh pesto, corn and a side salad. No BBQ? No problem. You can make this recipe in the oven, too.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Olive oil, Pepper, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Boil a kettle
Add your sweetcorn cobette[s] to a piece of tin foil with a small knob of butter and wrap up tightly until fully sealed and add to a baking tray (or two!)
Put the tray[s] in the oven for 20-25 min or until the corn is tender
Add your conchiglie to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the conchiglie for 8-10 min or until cooked with a slight bite
Once done, drain the conchiglie and return it to the pot
Chop your basil roughly, including the stalks, then add it to a food processor with your hazelnuts, 2/3 of your grated Italian hard cheese (save some for garnish!), 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil, 2 tbsp [3 tbsp] [4 tbsp] cold water and the juice of half your lemon[s]
Season with a generous pinch of salt and blitz until smooth – this is your basil pesto
Slice your tomato[es] into rounds
Cut narrow slices (about the width of a pound coin) into your halloumi, making sure to only cut half way through – this is your hasselback halloumi
Add your meat-free patty[ies] to the baking tray[s] and return the tray[s] to the oven for 10-12 min or until cooked through
Stir the basil pesto through the drained conchiglie, then taste for seasoning, adding a pinch of salt or pepper if needed
Sprinkle over the remaining grated Italian hard cheese – this is your pesto pasta salad
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add the hasselback halloumi and cook for 30 secs on each size or until golden
Once done, transfer to a piece of tin foil and scrunch up the edges around it
Drizzle your honey all over, making sure to get it into all of the cracks
Put the hasselback halloumi in the oven for 5-8 min or until really soft and warmed through – this is your hasselback honey halloumi
Once everything's almost done, slice your brioche bun[s] in half (if required!) and add them to the oven on a separate tray for 3 min or until warmed through
Wash your salad, then pat it dry with kitchen paper
Cut the remaining lemon into 1 wedge per person
Spread the warmed brioche base with dollop of your tomato ketchup, then top with a handful of salad leaves, the meat-free patty, a few tomato slices and the warmed brioche lid, serve with the hasselback honey halloumi, pesto pasta salad, sweetcorn cobette and remaining salad leaves to the side, and drizzle the salad with some olive oil and squeeze over the juice of the remaining lemon
Got a BBQ? Grab the plates and fire up the barbie. This recipe is a grill's best friend.
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, milk, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
The recipe box with more choice than ever
Over 143 million delicious meals have been cooked and enjoyed by Gousto lovers since 2013.
