Roasted Vegetable Burger with Halloumi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 925 cal. | (44 %) | ||
| Protein | 43.43 g | (44 %) | ||
| Fat | 52.1 g | (45 %) | ||
| Carbohydrates | 74.38 g | (50 %) | ||
| Sugar added | 1.44 g | (6 %) | ||
| Roughage | 6.33 g | (21 %) |
| Vitamin A | 58.74 mg | (7,343 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.71 mg | (6 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 1.85 mg | (15 %) | ||
| Vitamin B₆ | 0.36 mg | (26 %) | ||
| Folate | 52.43 μg | (17 %) | ||
| Pantothenic acid | 0.56 mg | (9 %) | ||
| Biotin | 3.02 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 59.04 mg | (62 %) | ||
| Potassium | 561.93 mg | (14 %) | ||
| Calcium | 988.55 mg | (99 %) | ||
| Magnesium | 34.26 mg | (11 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 2.09 μg | (1 %) | ||
| Zinc | 0.46 mg | (6 %) | ||
| Saturated fatty acids | 25.24 g | |||
| Cholesterol | 94.7 mg |
Ingredients
- Ingredients
- 2 red and yellow Bell pepper
- 1 small Eggplant
- 2 onions
- 1 garlic clove
- 40 grams sun-dried Tomatoes (in oil)
- 3 Tbsps olive oil
- 1 tsp Harissa
- 1 tsp honey
- 1 tsp dried oregano
- 1 tsp sweet ground paprika
- 1 tsp freshly chopped rosemary
- 1 pinch ground cilantro
- 1 tsp lemon juice
- salt
- freshly ground peppers
- 500 grams Halloumi cheese
- 4 Multi-grain roll
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Rinse the peppers, halve, remove seeds and ribs and cut into strips. Rinse the eggplant and cut into 1 cm (approximately 1/3 inch) thick slices. Peel the onions and garlic. Cut the onions into wide strips. Mince the garlic. Drain the tomatoes and set aside the oil.
Combine the olive oil, harissa, honey, herbs, spices and lemon juice in a large bowl. Season with salt and pepper.
Toss the vegetables with the marinade. Place the vegetables on a parchment-lined baking sheet. Bake for 15-20 minutes.
Cut the halloumi into slices. Coat a grill pan with a little of the reserved tomato oil. Grill the halloumi until light brown and crispy, about 3 minutes per side.
Slice the roll in half and fill the sandwich with halloumi and roasted vegetables. Serve warm or at room temperature.
