For the burger
6 hamburger rolls
sea salt flakes and freshly ground black pepper
12 slices halloumi cheese
1 cup rocket leaves
For the pesto
1 cup salted pistachio nuts, roasted
1 cup fresh mint, chopped
1 clove garlic, chopped
¼ cup lime juice
zest of 1 lime
¼ cup olive oil
¼ cup finely grated pecorino cheese
sea salt flakes and freshly ground black pepper to taste
- For the burger, cut the brinjal into 1 cm-thick slices and sprinkle with sea salt on both sides. Leave for 30 minutes, then rinse off the salt and pat dry with kitchen paper.
- Brush the braai grid with olive oil and braai the brinjal and halloumi over medium heat for 6 – 8 minutes, turning regularly and making sure that the halloumi does not melt too much.
- Place all the pesto ingredients in a food processor and blitz to form a paste.
- To build your burger, cut the hamburger rolls in half and toast on the grill for a couple of seconds. Remove and spread with a good helping of pesto. Place a piece of brinjal on top, season with sea salt and pepper and then add the halloumi and rocket. Finally add the top half of the roll and get ready to be transported to burger heaven.
This recipe is an extract from the book, My Vegetarian Braai (Penguin), by Adele Maartens, which is out now.