RECIPES
RECIPES
HALLOUMI BURGER
IN CIABATTA BUN
PREPARATION TIME
45 MIN
PORTIONS
2
INGREDIENTS CIABATTA BUN
400g flour
5g yeast
15g salt
1 pinch sugar
1 tablespoon of olive oil
300ml of water
INGREDIENTS HALLOUMI BURGER
2 ciabatta buns
1 small zucchini
1 halloumi, 200g
6 slices of pancetta
½ avocado
1 handful of arugula
salt
½ tsp of chili flakes
2 tablespoons of olive oil
juice of ½ lemon
KOCHs horseradish
INGREDIENTS CIABATTA BUN
400g flour
5g yeast
15g salt
1 pinch sugar
1 tablespoon of olive oil
300ml of water
INGREDIENTS HALLOUMI BURGER
2 ciabatta buns
1 small zucchini
1 halloumi, 200g
6 slices of pancetta
½ avocado
1 handful of arugula
salt
½ tsp of chili flakes
2 tablespoons of olive oil
juice of ½ lemon
KOCHs horseradish
PREPARATION
1
Dissolve yeast and sugar in water. Knead all ingredients with a hand mixer using the dough hook until smooth. Let the dough rise in a covered bowl overnight (at least 12 hours).
2
Place the dough on a floured work surface and divide into 6 portions. Shape into buns, making sure not to knead the dough. This is best done with the help of a dough scraper. Place the buns on a baking tray covered with baking paper and let rise for 1 hour. Preheat the oven to 250° top/bottom heat.
3
Place the tray with the ciabatte on the lowest rack in the oven and bake for 5 minutes. Then reduce the temperature to 200° and place the tray on the 2nd rack from the bottom for 12-15 minutes until golden brown.
4
Cut zucchini into 2mm thin slices, brush with olive oil and season with chili flakes and salt. Cut halloumi into 1cm thick slices, slice avocado lengthwise into wedges and drizzle with lemon juice to prevent browning.
5
Grill zucchini, halloumi and bacon each on both sides. Cut ciabatta buns in half. Spread bottoms with a blob of KOCHs horseradish. Spread arugula and top with 2 slices of halloumi. Add zucchini, avocado wedges and crispy grilled bacon on top. Finally put some KOCHs horseradish on the upper half of the bun and enjoy..
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