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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Portobello mushrooms, salty halloumi and a drizzle of pesto are all sandwiched between two toasted buns in this epic vegie burger.
1 Heat a griddle pan to medium-high. Spray the mushrooms, pepper and haloumi with olive oil. Drizzle the mushrooms with the vinegar and cover with foil.
2 Grill the capsicum for 10 min, turning halfway, or until tender. Add the mushrooms halfway through cooking time and cook for 5 min, turning halfway, or until soft. Transfer the veg to a plate and keep warm.
3 Add the sliced haloumi to the same pan and cook for 1 min, turning halfway, or until just golden but still soft. Remove from the pan.
4 Divide the rocket among the roll bases, then top each with a mushroom followed by haloumi slices and capsicum strips. Drizzle with pesto and top with the lids.
Calories 279 cal
Kilojoules 1168 kJ
Total fat 9.1 g
Saturated fat 4.4 g
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