Crispy halloumi burgers with salsa rossa
- Anna Glover
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Serves 2
Easy
Prep: 15 mins
Cook: 30 mins
A star rating of 5 out of 5.1 ratingRate
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Rustle up an easy veggie dinner with our crispy halloumi burgers served in ciabatta buns with a punchy red pepper salsa and a side order of potato wedges
High-fibre
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 egg
-
2 tbsp plain flour
-
4 tbsp panko breadcrumbs
-
½ 200g block halloumi
(see tip, below)
-
vegetable oil
for frying
-
2 ciabatta rolls
-
1 tbsp pesto
-
2 tbsp yogurt
-
handful of rocket
or baby spinach
For the salsa rossa
-
2 large roasted red peppers (from a jar)
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200g vine or canned tomatoes
-
1 red chilli
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1 small garlic clove
-
1 tsp red wine vinegar
or sherry vinegar
-
1 tbsp extra virgin olive oil
For the wedges
-
2 large floury potatoes
such as King Edward or Maris Piper
-
1 garlic clove
-
1 tsp fennel seeds
-
1 tbsp olive oil
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Nutrition: Per serving
- kcal1079
- fat39g
- saturates13g
- carbs135g
- sugars16g
- fibre12g
- protein40g
- salt4.6g
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Method
-
step 1
For the wedges, wash the potatoes, if needed, and cut into wedge shapes. Bash the garlic with the side of a knife. Tip both into your air fryer basket or a roasting tray with the fennel seeds and olive oil. Season and toss well. Air-fry for 20-25 mins at 200C or roast in the oven at 220C/200C fan/gas 7, turning halfway through, until golden and cooked.
-
step 2
Meanwhile, make the salsa. Finely chop the red peppers, tomatoes, if fresh, and chilli. Tip into a bowl. Finely grate in the garlic, stir in the vinegar and olive oil. Season well. Taste and add more vinegar, salt or a pinch of sugar to balance if needed. Set aside.
-
step 3
Beat the egg. Put the flour, egg and panko In three separate plates and season the flour with pepper. Cut the halloumi through the middle into two wide pieces. Dip in the flour, the egg, then the panko. Heat a glug of veg oil in a small pan over a medium-high heat, coating the base of the pan. Fry the halloumi for 3-4 mins until crisp and golden on both sides. Set aside to drain on kitchen paper.
-
step 4
Slice the ciabatta rolls in half. Lay cut-side up in the second drawer of the air fryer at 180C or above the potatoes for 2-3 mins until warmed through. Swirl the pesto through the yogurt.
-
step 5
Spread a spoonful of the salsa over the base of a roll. Top with a handful of rocket and a slice of crispy halloumi. Spoon over the pesto yogurt, add the roll tops and serve with the wedges, leftover salsa and yogurt for dunking.
Recipe tip
This recipe is easily doubled to serve four and use up the whole block of halloumi, or keep the half block wrapped tightly in the fridge for up to three days and use it to make crispy croutons.
Halloumi croutons
Cut the halloumi into small cubes then fry until golden and crisp. Use to top salads and soups.
Recipe from Good Food magazine, April 2026
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