Kitchen adventures

It’s a common misapprehension that you can just stick two fried halloumi slices inside a burger bun, fill it up with some fresh cucumber, tomatoes and lettuce and call it a halloumi burger.

I’m the first to admit that it’s a quick and delicious treat, but a burger? Nah. Try instead to coarsely grate the halloumi together with carrots, courgettes and some fresh mint and fry it for a couple of minutes in a pan. Then you’ll have yourself a proper halloumi burger. We first got the idea for these burgers at a food stall at one of the Sunday markets in London. There they served it almost like we have done here, on a cabbage leaf and with a yoghurt dressing, but you could also just go all the way with classic burger buns. We have fried these in a pan, but you could also do them on a barbecue.

Halloumi veggie burgers



1 small courgette
1 large carrot
200g halloumi cheese
5 sprigs of mint, leaves picked and chopped


120ml (½ cup) plain yoghurt
2 Tbsp tahini (sesame paste)
2 Tbsp lime juice
1 tsp maple syrup or clear honey (preferably unheated)
Pinch of sea salt


Large green leaves, like savoy cabbage
Pea sprouts
Sauerkraut (fermented cabbage)

Grate the courgette, carrot and halloumi cheese on a box grater on the coarsest side. Place in a bowl, add the mint and toss to combine. Form six patties with your hands.

Stir all the tahini dressing ingredients together in a small bowl. Heat a dry,
non-stick frying pan and fry the patties on each side until golden and soft.

Serve on a large cabbage leaf with a dollop of tahini dressing, some pea sprouts and sliced avocado and a spoonful of sauerkraut. The patties and the dressing can be stored in the fridge for 3-5 days.

Green Kitchen Travels is the healthy vegetarian culmination of the authors’ trip around the world illustrated in recipes, photos and stories. Containing almost 100 recipes, including Harira & Date Soup and No-Noodle Pad Thai, it is a book that proves you can have fun with vegetarian food wherever you are in the world – or wherever you’d like to imagine you are, anyway.

Extracted from Green Kitchen Travels by David Frenkiel and Luise Vindahl, published by Hardie Grant, RRP $45.

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