We admit that we’re low-key obsessed with haloumi. Who isn’t? We’re always trying to find new delicious ways to enjoy it, and we think this sesame crust might be our best idea yet.
sesame seeds(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)
black sesame seeds(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)
burger buns(ContainsMilk, Eggs, Gluten, SoyMay be presentPeanuts, Tree Nuts, Sesame)
mixed salad leaves
sweet chilli sauce
Cut the haloumi into 1cm slices (you should get 2 pieces per person). Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes. TIP: Soaking the haloumi helps mellow out the saltiness. Slice the cucumber into 1cm rounds. Slice the tomato into 1cm rounds. Grate the carrot (unpeeled). Pick the coriander leaves. In a small bowl, combine the mayonnaise and sweet chilli sauce.
In the shallow bowl, whisk the egg with a fork. On a plate, combine the sesame seeds, black sesame seeds and plain flour.
Pat the haloumi dry with paper towel. Dip the haloumi slices into the egg, then gently press both sides into the sesame seed flour mixture. Place the sesame-crusted haloumi on a plate, ready to fry! TIP: Though a little messy, coating haloumi in sesame seeds provides a fabulous crunch and flavour.
In a medium frying pan, heat a generous drizzle of olive oil over a medium-high heat. When the oil is hot, add the sesame-crusted haloumi and cook for 2-3 minutes on each side, or until the sesame seeds are golden and the haloumi is soft. Transfer to a plate and set aside. TIP: Flip the haloumi only once to help the sesame seeds stay on while cooking.
Halve the buns and toast in the frying pan over a medium-high heat for 2-3 minutes or until golden. Reserve a handful of mixed salad leaves for the burgers. In a medium bowl, combine the balsamic vinegar and olive oil (2 tsp for 2 people / 4 tsp for 4 people). Add the grated carrot and remaining mixed salad leaves and toss to coat.
Divide the burger buns between plates and spread the bases with the sweet chilli mayo. Top with the reserved mixed salad leaves, sesame-crusted haloumi, cucumber, tomato and coriander. Serve with the salad.