mushroom burgers with halloumi & carrot sticks

INGREDIENTS

PREPARATION

Wipe the mushrooms clean with a paper towel and remove the stems.

Line a baking pan with parchment paper and arrange the mushrooms on the parchment, gill side down

EXECUTION

Smear the top with a little oil and sprinkle with sesame seeds (the oil allows the sesame seeds to stick).

Bake in the oven for about 20 minutes (depending on the size of the mushrooms) until they soften and take on some colour.

Cut the Halloumi lengthwise into large but thin, rectangular pieces and grill or cook in a simple, non-stick pan until both sides are golden brown.

Once the mushrooms are done, make the burger using a Portobello mushroom as base, then top with mustard, a thin round slice of onion, one piece of Halloumi, ketchup (optional) and cover with another mushroom. Fasten the burger with a wooden skewer cut in half.

For the carrot sticks:

In a large bowl, squeeze the lemon; add cayenne pepper (depending on how hot you want them to be) and a little salt.

Cut the carrots into thin strips (julienne) and toss them in the marinade. Mix well and soak them for 15 minutes in the marinade.

Next, place them in a baking pan lined with parchment paper and bake at 180 ^oC for about 15-20 minutes.

Serve the burger along with the carrot sticks, and garnish with some sesame seeds if desired.