Ingredients
14 total- 75 g of halloumi, diced
- 1 small of onion, peeled and chopped
- 1 tsp of ground cumin
- 1 tsp of ground coriander
- 1 egg
- 1 pepper, yellow, halved and deseeded
- 1 small of aubergine
- 1 tin of chickpeas, drained and rinsed
- 600 g of courgettes, trimmed and coarsely grated
- 12 gluten free ciabatta, slices, toasted
- 1 stella artois premium lager beer cans
- 1 clove of garlic, peeled and crushed
- 3 tbsp of olive oil
- 150 g of breadcrumbs, wholemeal
Method
11 stepsStep 1
Using your hands, squeeze as much moisture as you can out of the courgettes.
Step 2
Heat 2 tbsp of the oil in a non-stick pan and add the courgettes. Fry over a medium heat for 8-10 minutes, until the moisture has evaporated.
Step 3
Add the onion and cook for 3 minutes. Add the garlic and spices and cook for a further minute.
Step 4
Remove from the heat, transfer to a bowl and leave to cool.
Step 5
Blend the chickpeas and egg in a food processor. Add to the courgettes along with the breadcrumbs and mix well. Fold in the halloumi and season to taste.
Step 6
Shape the mix into 6 burgers. Cover and chill for at least 1 hour.
Step 7
Cut each pepper half into 3 pieces and cut the aubergine lengthways into 8 slices.
Step 8
Brush the burgers and vegetables with the remaining oil.
Step 9
Barbecue the aubergines for 3 minutes on each side and the burgers and peppers for 5 minutes on each side until piping hot.
Step 10
Serve stacked on ciabatta slices.
Step 11
This dish goes well with Stella Artois Premium Lager.