Delight your senses with our recipe for Minted Halloumi and Eggplant Burgers, a surprising and enchanting combination that is sure to impress. Pair these bold flavours with our equally bold Private Bin Marlborough Pinot Noir, a drop full of vibrant, fresh fruit flavours to balance the juicy savoury goodness in each bite.

Ingredients

• 250g halloumi, sliced into 8
• 1 large Eggplant, sliced into thick discs
• 2 red capsicums, deseeded and chopped
• 1 red chilli, deseeded and chopped
• 1 handful of mint, roughly chopped
• 1 teaspoon of fresh ginger, grated
• 1 teaspoon of cumin
• Juice of 1 lemon
• Olive oil to drizzle
• 1 large ripe avocado, chopped
• 2 tbsp mayonnaise
• Small handful fresh coriander
• Juice 1 lime
• 4 burger buns, halved and toasted
• Handful wild rocket or basil to serve

Method

• Put the halloumi, red peppers and eggplant in a mixing bowl with the chilli, ginger, mint, cumin, lemon juice and a glug of oil. Leave for 30 minutes to marinate.
• Mash the avocado with the mayonnaise, coriander and lime.
• Heat a barbecue or griddle pan, then cook the eggplant and red capsicum for 5 minutes on each side or until charred and tender.
• Cook the halloumi for 1 minute on each side or until charred.
• Spread the mashed avocado onto the toasted bun bases, and top with halloumi, eggplant and roasted red peppers. Scatter over the rocket or basil, add the bun tops and serve.