Thursday, 11 August 2016

Pitta burgers with salad

Burger night.  100% steak mince for the carnivores and halloumi for the veggie.  All made extra delicious by having a really garlicky pesto salad dressing, mushrooms and heirloom tomato - stuffed into a pitta and served with potato wedges.  So, so good - and all from Todmorden Market.

From The Mediterranean Pantry:

Olive oil
Organic pitta bread
Red tomato pesto

From Mellings:
Steak mince

From the Crumbly Cheese:

From Garry the veg:
Salad leaves

1.  Cut potatoes into wedges, par boil.  When nearly cooked, drain and put into a roasting tin in olive oil.  Roast for 35-40 minutes.
2.  Shape the mince into burgers, chill for a few minutes.
3.  Chop onions and muchrooms, fry in olive oil.
4.  Wash salad leaves. Make dressing by mixing crushed garlic, a spoonful of red pesto and a glug of olive oil.
5.  Fry the burgers for a few minutes on each side - we like ours quite rare, so about 3 minutes each side - rest for a couple of minutes.
6.  Fry the haloumi and push the pita breads down in the toaster.
7.  Chuck everything in the middle of the table and let people assemble their own burgers.


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