[AD] One Pan Halloumi Burger & Rainbow Veggies – A delicious vegetarian burger which is made with Halloumi cheese and is served inside sourdough bread rolls with pan-fried vegetables. Serve this with baby spinach leaves and Tigg’s pepper & mustard dressing.
For a Light Lunch or Lazy Supper
*Disclaimer: Paid collaborative work*
I don’t know about you, but when I’m busy I long for a quick, easy and tasty snack that can be cooked in under half an hour.
And in the evening, something that’s filling and flavoursome for a lazy supper, and, which doesn’t take long to make, with some components being prepared ahead, to save time later.
Today’s recipe for One Pan Halloumi Burger & Rainbow Veggies fits the bill, and is on the table in about 20 to 25 minutes.
Tigg’s, Fruit and Veg Based Dressings
Today’s recipe for One Pan Halloumi Burger & Rainbow Veggies is part of an ongoing collaboration with Tigg’s, Fruit and Veg Based Dressings, which are natural, fresh and unpasteurised.
As well as sharing a new recipe, I am thrilled to share an interview I had with the Tigg’s brothers, Jacob and Sam, where they share how the company started and what their goals are in a post-Brexit Britain, as well as how Granny Tigg’s recipe ended up on our supermarket shelves.
There are currently three dressings in the Tigg’s range – Subtle Pepper & Mustard, Smokin’ Tomato & Chilli and Bold Beetroot & Honey, available from Tesco nationwide.
All of them are brilliant for my healthy diet, as they are ALL low in calories, meaning I CAN have my DRESSED salad and eat it!
And, the Subtle Pepper & Mustard dressing was a match made in heaven with my recipe for One Pan Halloumi Burger & Rainbow Veggies.
The recipe can be found at the bottom of the post. Please do read the interview with Jacob and Sam, it’s a fascinating insight into how these two young entrepreneurs started their business, all based on their Granny’s delicious salad dressings. Karen
Subtle Pepper & Mustard
I’m naturally sweet and subtle. I like to accompany salad on picnics in the park or cuddle up to a burger by a BBQ
Granny Tigg’s blend of yellow peppers and mustard is a Tigg’s HQ favourite! Paired with both dijon & wholegrain mustard and zinged by cider vinegar, it is not overpowering; instead complimenting the natural sweetness brought forth by the peppers.
Smokin’ Tomato & Chilli
I’m smoky, spicy and go with all foods nicely. Pair me with salad, roast veg or stir frys and await your tiggly surprise.
Our Smokin’ Tomato & Chilli won’t blow your socks off, but will offer a warm smokiness and a very decent kick as it aims to get you hot under the collar! Loved by the younger members of Team Tigg – it is so versatile that it can bring a bit of heat to all of our favourites.
Bold Beetroot & Honey
I’m a fun and colourful character who likes to experiment. I’m partial to a sausage, rolling with rocket & smokin’ cheeses.
Here lies a rich flavour boasting an undertone of black pepper. Honey & apple are added to bring a sweetness that combines with both the vitamins and antioxidants of beetroot to create a ‘Bold’ combination. Jacob & Sam’s (aka Tigg’s Founders’ & Granny Tigg’s grandsons) favourite.
Is Granny Tigg still involved with the company?
Sam: Granny has never been actively involved in the business, but she has been our figurehead and guru, acting as someone to turn to when learning her recipes or trying our own versions! Funny story – Granny has never been a big fan of our first solo recipe ‘Smokin’ Tomato and Chilli’ – but then again she has never been great with heat. It is now a little too challenging for Gran to be in front of a camera, or keep up with us on the day-to-day, meaning we are cracking on with the business while still receiving lots of love and support from our inspiration!
Jacob: When starting out, we used to joke that she was the new rival for Mary Berry… Glamorous, a whizz in the kitchen and definitely the family matriarch – sounds like they would be mates!
Can you tell me more about the properties of your cardio-protective dressings? To the layman, what does this mean?
Jacob: It’s simple. It means good for your heart. Our primary ingredients are fruit/veg instead of cheaper filler ingredients such as water, sunflower oil or vinegar, like so many other products on the market. Not only will it make your food taste delicious, but it will add dietary value with the essential micro-nutrients and vitamins that all our bodies need. We use 100% natural, fresh and unpasteurised ingredients so there is goodness in every bottle – and only good calories! Yes, you may be able to get ultra-low-calorie dressings but a) they aren’t cardio-protective as their ingredients don’t do anything for you, and b) their flavour leaves a lot to be desired…
What did you both read at university? And if not culinary studies, what made you decide to go into the very crowded dressing market?
Sam: I read Land Management at the University of Newcastle and Jacob studied Ancient History in Bristol; so no culinary studies for us..!
The three main things that have helped bring us to this point are naivety, perseverance and our love for Gran’s recipes. As cheesy as it sounds, we are Tigg’s biggest fans and it was whilst at Uni where we discovered that our family was not alone in this desire… Having been packed off to Uni with litres of the stuff, we quickly became the envy of our mates and soon rang up Gran for lessons on how to whip up a batch. From there we started selling it to our mates and the seeds of the idea were planted!
Jacob: Definitely! If you can convince a student to buy a salad dressing instead of a Jägerbomb, it must be good! But jokes aside, we had grown up loving Gran’s dressings and had always suggested to our parents that they should make a go of it… But due to them running their own business – Dad is a farmer and mum ran a small café – they simply didn’t have the time.
We had both been entrepreneurs in our childhoods, from having our own Ebay shops to selling Mum’s homemade cookies, so we saw this as an opportunity to have a go ourselves when there was nothing tying us down. No regrets! Plus, it would have been a disservice to only have these dressings in the family! So we gave it a go, thinking it would only be a matter of weeks until we had the new Heinz, and it’s that naivety that has helped pave the way – without it, you could be forgiven thinking it was too much hard work… but growing up on a farm meant we were used to that, which is where the perseverance comes in!
Were you influenced by growing up on a farm when starting up the business?
Sam: Yes, definitely! We have grown up in a time when farming had to take a closer look at itself and come up with new ways to generate income. We’ve definitely continued this attitude and the constant eagerness of looking for opportunities to change, update and improve our business.
Jacob: Growing up on a farm also teaches you discipline and work ethic. It’s not a 9-5 job, and things will only get done if you get on and put everything into it.
How do you think Brexit will impact you from a SME British company perspective?
Sam: Working with some of our suppliers has become more expensive which is adding a few costs here and there, but it’s mainly the uncertainty around Brexit that has had an effect on us – it’s made it very difficult to plan ahead and get established as a small brand. We have been developing and launching during this trying time when it has been a bit more challenging to get people to believe in us and want to try something new. There may well be lots of changes in food regulations, exporting, and more that we’ll have to keep up with. But we will, and we will overcome future challenges. It’s all part of having your own business and being entrepreneurs!
What would your advice be to young people who want to start their own business?
Sam: Just do it, start! The hardest thing is starting…
Jacob: Find something that you love and believe in. As long as you have passion for it, it will keep you going. Also, make sure you test your products on people who aren’t your friends and family to ensure that you get real constrictive criticism.
How difficult is to work in a family business, and are there any advantages?
Sam: Of course, there are always challenges but we are very lucky that we get on so well. In all honesty, it has never even occurred to us that it might be an issue. It’s definitely an advantage to have people around you who will always have your back.
Jacob: We can always be very open and honest with each other and we know how the others works both in business and as human beings. We all have different strengths and point of views that when brought together can only be a good thing. Plus, it’s just much more rewarding sharing this journey with people you are so close to!
Step by Step Instruction – Halloumi Burger & Rainbow Veggies
- Add half of the the olive oil to a cast iron skillet, and gently fry the peppers and the onion until they are soft, about 5 minutes.
- Add the mushrooms and the garlic and continue to fry for a further 4 to 5 minutes. Add the baby spinach leaves and cook for 1 minute until they have wilted. Season to taste with salt and pepper. Spoon the fried veggies into an oven proof bowl and keep warm until you assemble the burgers.
- Add the remaining olive oil to the same pan, and fry the halloumi slices until they are golden brown, turning them over half way through cooking. Set them aside with the fried vegetables.
- Place the sourdough bread rolls in the pan cut side down to heat up. You may need to add a drizzle more olive oil. As soon as they are golden brown, take them out of the pan and assemble the burgers.
- Layer all of the vegetables and halloumi cheese on one half of the pan-toasted rolls, and then drizzle the dressing over the top.
More SANDWICH Recipes on Lavender & Lovage
Today’s Recipe for One Pan Halloumi Burger & Rainbow Veggies
- 1 tablespoon olive oil
- 2 long sweet red peppers, trimmed and cut into thin strips
- 1 large red onion, peeled and sliced into thin wedges
- 4 large chestnut mushrooms, trimmed and sliced
- 2 cloves garlic, peeled and finely diced
- 50g baby spinach leaves, plus extra to serve
- 120g halloumi cheese, cut into 4 slices
- 2 sourdough bread rolls, cut in half
- 2 tablespoons Tigg's Subtle Pepper & Mustard Dressing
- salt and pepper, to taste
1. Add half of the the olive oil to a cast iron skillet, and gently fry the peppers and the onion until they are soft, about 5 minutes.
2. Add the mushrooms and the garlic and continue to fry for a further 4 to 5 minutes. Add the baby spinach leaves and cook for 1 minute until they have wilted. Season to taste with salt and pepper. Spoon the fried veggies into an oven proof bowl and keep warm until you assemble the burgers.
3. Add the remaining olive oil to the same pan, and fry the halloumi slices until they are golden brown, turning them over half way through cooking. Set them aside with the fried vegetables.
4. Place the sourdough bread rolls in the pan cut side down to heat up. You may need to add a drizzle more olive oil. As soon as they are golden brown, take them out of the pan and assemble the burgers.
5. Layer all of the vegetables and halloumi cheese on one half of the pan-toasted rolls, and then drizzle the dressing over the top.
NB: You will have some vegetables left, serve these alongside the burgers with extra spinach leaves and dressing.
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Nutrition InformationYield 2 Servings Serving Size 1
Amount Per Serving Calories 648Total Fat 30gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 17gCholesterol 51mgSodium 1180mgCarbohydrates 71gFiber 8gSugar 17gProtein 30g