Barbecued Haloumi and Chicken Rosti

by FoodLit with Julia Svoice (follow)
Owns FoodLit. Qualified, prolific food & lifestyle writer, former restaurateur, founder professional writing business, Articul8.See
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Recipe Kindly Supplied by
Julie from VBK Foods/The Vegieburger Kitchen
Various Stockists : (03) 9587 2269

Veggie Burger

This simple, stylish potato rosti with embellishments makes for a delightful lunch or dinner with a definite wow factor. It's simple because you buy the burger already made - and you can also substitute the suggested potato burger with a sweet potato or red lentil burger version. Yum! They're also available gluten, wheat and onion free. You can also cook this dish on an indoor grill rather than a barbecue - and even omit the chicken for an equally delicious vegetarian version. It's very versatile.

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 4


4 Vegieburger Kitchen Vegieburgers
2 Chicken Fillets, sliced in half lengthwise & salted
2 tbsp lemon juice
2 tbsp finely chopped mint
125 ml olive oil
1 clove garlic, crushed
300 gr haloumi cheese, cut into 5mm slices
1 red capsicum, de-seeded and sliced into rings
1 Spanish onion, peeled and sliced into rings
150 gr rocket leaves
2 tbsp pinenuts, roasted (optional)


Mix together the lemon juice, mint, garlic and half the oil. Season with salt and pepper.
Pre-heat BBQ to medium and grill the burgers for 4 to 5 minutes on each side.
Grill haloumi, chicken, capsicum and onion for a few minutes on each side or until browned.
Remove and drizzle haloumi and chicken with 1 1/2 tbsp of the lemon and mint dressing.
Mix remaining dressing through the rocket and pinenuts.
Place burgers on individual plates. Then top with chicken, rocket, vegetables and haloumi, finishing with a sprig of parsley if handy or a bit of rocket. Dig in.

# lunch
# dinner
# party food
# barbecue
# summer
# tasty
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