It looks like you're using an out-dated browser.
We no longer support Internet Explorer.

For a safer, faster and better experience on the web, please update to a modern browser and try again.

Microsoft Edge Google Chrome Firefox

Minted Halloumi and Eggplant Burgers (V)


  • 250g halloumi, sliced into 8
  • 1 large Eggplant, sliced into thick discs 
  • 2 red capsicums, deseeded and chopped
  • 1 red chilli, deseeded and chopped
  • 1 packet Esk Valley + Wild Fennel Co. mint – cumin – ginger seasoning
  • Juice of 1 lemon
  • Olive oil to drizzle
  • 1 large ripe avocado, chopped
  • 2 tbsp mayonnaise
  • Small handful fresh coriander
  • Juice 1 lime
  • 4 burger buns, halved and toasted
  • Handful wild rocket or basil to serve



Put the halloumi, red peppers and eggplant in a mixing bowl with the chilli, half a packet of Esk Valley + Wild Fennel Co. mint – cumin – ginger seasoning, lemon juice and a glug of oil. Leave for 30 minutes to marinate. 

Mash the avocado with the mayonnaise, coriander, lime and the remainder of packet of seasoning. 

Heat a barbecue or griddle pan, then cook the eggplant and red capsicum for 5 minutes on each side or until charred and tender. Cook the halloumi for 1 minute on each side or until charred. Spread the mashed avocado onto the toasted bun bases, then top with halloumi, eggplant and roasted red peppers. Scatter over the rocket or basil, add the bun tops and serve.


Best paired with: 

To enter our site you must be of legal drinking age in your country.

Please enter your date of birth:

Awatere Valley