Portobello burger with grilled halloumi

Ingredients

For 1 serving

• Hamburger bun70 g
• Portobello mushrooms2
• Halloumi50 g
• Bell peppers80 g
• Arugula20 g
• Extra virgin olive oil2 teaspoons
• Balsamic vinegar1 teaspoon
• Thyme2 g

Contains: gluten, lactose, sulphites,

Method

1. Clean the portobello mushrooms with a damp cloth and remove the stalk; wash the pepper, remove seeds and pith and cut it into wide strips.
2. Strip the thyme leaves and mix them with the oil; brush the mushrooms and pepper with the thyme oil.
3. Heat a griddle pan well over medium-high heat and grill the mushrooms and pepper for 4 minutes per side, until soft and marked with dark lines.
4. Cut the halloumi into slices about 1 cm thick and grill them for 1 minute per side, until golden and soft but not melting.
5. Cut the burger bun and toast the cut sides for 1 minute, until golden; build with the washed rocket, the portobello, halloumi and pepper and finish with a few drops of balsamic vinegar.