Zucchini-wrapped haloumi burgers with chipotle aioli
Serves: 4
  • 250g haloumi cheese, sliced into 4 thick pieces lengthwise
  • 2 teaspoons finely grated lemon rind
  • 2 zucchini, thinly sliced with a peeler
  • 1 tablespoon olive oil
  • 1 capsicum, sliced
  • 1 red onion, sliced
  • 4 soft wholemeal bread rolls, split
  • 1 avocado, mashed
  • 1 cup baby rocket leaves
  • chipotle aioli
  • ⅓ cup mayonnaise
  • 1 chipotle chilli in adobo sauce, finely chopped
  • 1 clove garlic, crushed
  1. Preheat the barbecue. Rub the haloumi with lemon rind. Wrap the haloumi in the zucchini slices, overlapping as required. Brush with olive oil. Set aside.
  2. Barbecue the capsicum and onion for 5 minutes, until browned. To make the capsicum flat, you can weigh it down with cans while cooking.
  3. Barbecue the haloumi for 2 minutes each side, turning carefully, until browned.
  4. Make the chipotle aioli by combining all the ingredients in a small bowl. Season to taste.
  5. Spread with buns with the avocado and aioli. Fill with the capsicum, onion, haloumi and rocket.
- You can find chipotle chillies in adobo sauce at specialty food stores. Substitute ¼ teaspoon smokey paprika and ¼ teaspoon chilli flakes if you can't find it.
- You can make the aioli ahead of time, just cover and refrigerate until required.
Recipe by emerald + ella blog at https://emeraldandella.com.au/blog/2015/04/zucchini-wrapped-haloumi-burgers-with-chipotle-aioli/