Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Peel the cucumber until you are left with a pile of cucumber ribbons. Discard the inner, watery cucumber seeds. Add the ribbons to a bowl with the whitebalsamicvinegar and sugar. Give everything a good mix up and refrigerate.
Drain the halloumi and slice into 2/4/4 'steaks' roughly 1cm thick. Slice the tomatoes.
Tip!Alternatively, slice the halloumi into 1cm thick slices
Heat a large non-stick pan over a medium-high heat. Add the burgerbuns, cut-side down, and toast for 1-2 min or until golden brown. Transfer the burgerbuns to serving plates. Reserve the pan.
Return the pan to a medium-high heat. Once hot, add the halloumi and fry for 1-2 min on each side or until the surface turns golden brown.
Meanwhile, add the oliveoil, salt, Dijon, Balsamicvinegar, honey and pepper to a salad bowl. Whisk. Add the spinach, sunflower seeds and rocket. Toss. Drain the pickled cucumber ribbons.
Assemble the burgers by spreading the mayonnaise over the buns. Top with the tomatoes and halloumi followed by a dollop of chillijam and the pickled cucumber ribbons. Serve the salad alongside.