The Miso Mushroom Burger - Aioli and Halloumi

Remember the two gigantic bulbs of garlic in the veggie box which I roasted and committed to the freezer? Now is the time they come into their own!

I think of Aioli as posh mayo – really it's a sauce made of garlic and olive oil. There are many variations of the sauce – the current French-Provencal version is probably closer to a mayonnaise but originally both the French and Catalan recipes don't contain egg yolks and have more garlic.

Aioli

Serves 6

2 large cloves of roasted garlic

2 egg yolks

½ tsp of Dijon mustard

½ tsp salt

60ml/2½ fl oz extra virgin olive oil

180g/6½oz rapeseed (Canola) oil

2 tbsp water

freshly ground black pepper

Blend the roasted garlic, egg yolks, mustard, salt and 2 tbsps of water in a food processor. Keep the motor running and add the olive oil, then the rapeseed oil – slowly. The sauce will emulsify to a thick, pale consistency similar to mayo. Taste for seasoning. Box and fridge, ready to use.

Spiced Halloumi

Serves 4

225g/8oz Halloumi sliced into 4 pieces

45g/2oz plain flour mix with

1 tbsp of seasoning of your choice

Rapeseed oil for shallow frying

The 225g pack will give you four portions, sliced lengthways – 8x7cms/3x3½ inches approximately. Open the pack and discard the liquid, pat the cheese dry with kitchen roll and then slice into four. Pat each slice dry, then box and fridge ready for cooking.

The seasoning for the Halloumi is your choice – a shop bought version is fine. If you'd like to try your hand at making your own check out “Halloumi – seasoning and dips to go with” for inspiration.

You'll never think of it as squeaky cheese again!