A cheese lover’s dream! Bunless halloumi burgers sit atop fresh salad leaves, sprinkled with pumpkin seeds and fresh coriander. Sided with famous Mexican elotes; charred corn on the cob smothered in crème fraîche, lime zest, chilli flakes and coriander!
Bunless Halloumi Burger & Zesty Elotes
Bunless Halloumi Burger & Zesty Elotes
with crispy chickpeas & fresh coriander
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Chickpeas
- Corn On The Cob
- Corn On The Cobs
- Creme Fraiche
- Dried Chilli Flakes
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Halloumi Patties
- Lime
- Limes
- NOMU Mexican Spice Blend
- Pumpkin Seeds
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
POPPIN’ SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
THE HOT CHICK
Return the pan to a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 12-15 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. Season on completion and set aside.
MIX TOGETHER
In a bowl, combine the crème fraîche, the grated garlic (to taste), the lime zest, the chilli flakes (to taste) and ½ the chopped coriander.
EASY ELOTES
Place a pan, that has a lid, over a high heat. Add a drizzle of oil and a splash of water just to cover the base. Once simmering, place the corn on the cob in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter, and fry for a further 2 minutes until cooked through and golden, turning as it colours. Remove from the pan on completion. Once cooled slightly, smear the crème fraîche mixture over the corn on the cob until fully coated. Sprinkle on the grated cheese and set aside.
HEY PATTY!
Coat the halloumi patties in a drizzle of oil and the Mexican blend. Return the pan to a high heat. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel.
BURGER TIME!
Make a bed of the rinsed salad leaves. Top with the golden halloumi patties. Side with the cheesy elote and squeeze over a generous drizzle of lime juice. Sprinkle over the crispy chickpeas, the pumpkin seeds and the remaining coriander. Dig into this delight!
Pumpkin Seeds - 10g
Chickpeas - 60g
Crème Fraîche - 30ml
Garlic Clove - 1
Lime - 1
Dried Chilli Flakes - 5ml
Fresh Coriander - 4g
Corn On The Cob - 1
Grated Italian-style Hard Cheese - 20ml
Halloumi Patties - 2
NOMU Mexican Spice Blend - 10ml
Salad Leaves - 20g
POPPIN’ SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
THE HOT CHICK
Return the pan to a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 12-15 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. Season on completion and set aside.
MIX TOGETHER
In a bowl, combine the crème fraîche, the grated garlic (to taste), the lime zest, the chilli flakes (to taste) and ½ the chopped coriander.
EASY ELOTES
Place a pan, that has a lid, over a high heat. Add a drizzle of oil and a splash of water just to cover the base. Once simmering, place the corn on the cobs in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter, and fry for a further 2 minutes until cooked through and golden, turning as they colour. Remove from the pan on completion. Once cooled slightly, smear the crème fraîche mixture over the corn on the cobs until fully coated. Sprinkle on the grated cheese and set aside.
HEY PATTY!
Coat the halloumi patties in a drizzle of oil and the Mexican blend. Return the pan to a high heat. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel.
BURGER TIME!
Make a bed of the rinsed salad leaves. Top with the golden halloumi patties. Side with the cheesy elotes and squeeze over a generous drizzle of lime juice. Sprinkle over the crispy chickpeas, the pumpkin seeds and the remaining coriander. Dig into this delight!
Pumpkin Seeds - 20g
Chickpeas - 120g
Crème Fraîche - 65ml
Garlic Clove - 1
Lime - 1
Dried Chilli Flakes - 10ml
Fresh Coriander - 8g
Corn On The Cobs - 2
Grated Italian-style Hard Cheese - 40ml
Halloumi Patties - 4
NOMU Mexican Spice Blend - 20ml
Salad Leaves - 40g
POPPIN’ SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
THE HOT CHICK
Return the pan to a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 12-15 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. Season on completion and set aside.
MIX TOGETHER
In a bowl, combine the crème fraîche, the grated garlic (to taste), the lime zest, the chilli flakes (to taste) and ½ the chopped coriander.
EASY ELOTES
Place a large pan, that has a lid, over a high heat. Add a drizzle of oil and a splash of water just to cover the base. Once simmering, place the corn on the cobs in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter, and fry for a further 2 minutes until cooked through and golden, turning as they colour. Remove from the pan on completion. Once cooled slightly, smear the crème fraîche mixture over the corn on the cobs until fully coated. Sprinkle on the grated cheese and set aside.
HEY PATTY!
Coat the halloumi patties in a drizzle of oil and the Mexican blend. Return the pan to a high heat. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel.
BURGER TIME!
Make a bed of the rinsed salad leaves. Top with the golden halloumi patties. Side with the cheesy elotes and squeeze over a generous drizzle of lime juice. Sprinkle over the crispy chickpeas, the pumpkin seeds and the remaining coriander. Dig into this delight!
Pumpkin Seeds - 30g
Chickpeas - 180g
Crème Fraîche - 85ml
Garlic Cloves - 2
Limes - 2
Dried Chilli Flakes - 15ml
Fresh Coriander - 12g
Corn On The Cobs - 3
Grated Italian-style Hard Cheese - 60ml
Halloumi Patties - 6
NOMU Mexican Spice Blend - 30ml
Salad Leaves - 60g
POPPIN’ SEEDS
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
THE HOT CHICK
Return the pan to a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 12-15 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. Season on completion and set aside.
MIX TOGETHER
In a bowl, combine the crème fraîche, the grated garlic (to taste), the lime zest, the chilli flakes (to taste) and ½ the chopped coriander.
EASY ELOTES
Place a large pan, that has a lid, over a high heat. Add a drizzle of oil and a splash of water just to cover the base. Once simmering, place the corn on the cobs in the pan and pop on the lid. Cook for 6-7 minutes until most of the water has evaporated. Remove the lid, add a knob of butter, and fry for a further 2 minutes until cooked through and golden, turning as they colour. Remove from the pan on completion. Once cooled slightly, smear the crème fraîche mixture over the corn on the cobs until fully coated. Sprinkle on the grated cheese and set aside.
HEY PATTY!
Coat the halloumi patties in a drizzle of oil and the Mexican blend. Return the pan to a high heat. When hot, fry the halloumi for 1-2 minutes per side until crispy and golden. Leave to drain on some paper towel.
BURGER TIME!
Make a bed of the rinsed salad leaves. Top with the golden halloumi patties. Side with the cheesy elotes and squeeze over a generous drizzle of lime juice. Sprinkle over the crispy chickpeas, the pumpkin seeds and the remaining coriander. Dig into this delight!
Pumpkin Seeds - 40g
Chickpeas - 240g
Crème Fraîche - 125ml
Garlic Cloves - 2
Limes - 2
Dried Chilli Flakes - 20ml
Fresh Coriander - 15g
Corn On The Cobs - 4
Grated Italian-style Hard Cheese - 80ml
Halloumi Patties - 8
NOMU Mexican Spice Blend - 40ml
Salad Leaves - 80g
Woolies Products in this dish
