Feed your appetite for cooking with Penguin’s expert authors
Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Lime Pickle, Butternut Squash and Halloumi Burgers
Introduction from Rukmini Iyer
This is a wonderful flavour combination, with sweetness from the squash, depth from the halloumi and a secret ingredient – lime pickle, inspired by Laura Goodman’s cheese straws in her fantastic cookbook Carbs. These are perfect to part-cook in the oven, then crisp up on the barbecue.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6. Peel, deseed and grate your squash – you should be left with 350g. Place in a clean towel, then twist into a tight ball and squeeze out as much liquid as you can. Mix it well with the grated halloumi, lime pickle, egg and breadcrumbs, then form into 6 patties and put them on a lined baking tray. If you have time, put the baking tray into the fridge for 30 minutes to an hour before cooking.
Transfer to the oven and bake for 20 minutes. At this point, you can take them out, let them cool down, pack and refrigerate them, then finish them off on a hot barbecue (make sure to oil the barbecue before) for 2–3 minutes each side, until slightly charred and warmed through.
Serve with a dollop of yogurt, and toasted burger buns.
Preview
This recipe is a preview
Buy the book for the full recipe, and more great recipes from this author
From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
Buy From
