Haloumi & Portobello Mushroom Burgers with Herb Aioli & Tomato Jam

Steps

1. Preheat oven to 230°C (or 210°C fan bake). Preheat BBQ grill to medium-high (if using).
2. Prep garlic. In a large bowl, toss mushrooms with garlic, oil and balsamic vinegar, until well coated. Transfer to a lined oven tray and season with salt and pepper. Roast for 15-20 minutes, until tender and juicy. Alternatively, cook mushrooms on the BBQ.
3. Pat haloumi dry and thinly slice. Prep buns, avocado and lettuce and set aside separately.
4. Prep broccoli. Heat oil in a large fry-pan on high heat. Cook broccoli for 4-5 minutes, tossing occasionally, until tender and lightly charred. Season with salt and remove from pan. Set aside to serve and reserve pan. Alternatively, cook broccoli on the BBQ.
5. Once mushrooms have finished roasting, remove mushrooms and baking paper from tray and set aside to serve. Reserve tray. Place buns on reserved tray and return to oven for about 5 minutes, until buns are warmed through. Alternatively, heat buns on the BBQ.
6. While buns are warming, heat oil in reserved pan on medium-high heat. Cook haloumi for 1-2 minutes each side, until golden. Alternatively, cook haloumi on the BBQ.
7. Buns filled with herb aioli, haloumi, mushrooms, avocado, tomato jam and lettuce. Serve broccoli on the side.