RECIPES
HALLOUMI BURGER IN A CIABATTA BUN
PREPARATION TIME
45 MINUTES
PORTIONS
2
INGREDIENTS CIABATTA ROLLS
400g flour
5g yeast
15g salt
1 pinch of sugar
1 tbsp olive oil
300ml water
INGREDIENTS HALLOUMI BURGER
2 ciabatta rolls
1 small zucchini
1 halloumi, 200g
6 slices of pancetta
½ avocado
1 handful of rocket
salt
½ tsp chilli flakes
2 tbsp olive oil
juice of ½ lemon
KOCH'S table horseradish
INGREDIENTS CIABATTA ROLLS
400g flour
5g yeast
15g salt
1 pinch of sugar
1 tbsp olive oil
300ml water
INGREDIENTS HALLOUMI BURGER
2 ciabatta rolls
1 small zucchini
1 halloumi, 200g
6 slices of pancetta
½ avocado
1 handful of rocket
salt
½ tsp chilli flakes
2 tbsp olive oil
juice of ½ lemon
KOCH'S table horseradish
PREPARATION
1
Dissolve the yeast and sugar in the water. Knead all the ingredients into a smooth dough using the dough hook of a hand mixer. Cover the dough in the bowl and leave to rise overnight (at least 12 hours).
2
Place the dough on a well-floured work surface and divide into 6 portions. Shape into rolls, but do not knead. This is best done with the help of a dough card. Place the rolls on a baking tray lined with baking paper and leave to rise for 1 hour.
Preheat the oven to 250° top/bottom heat.
3
Place the tray with the ciabatta on the lowest shelf in the oven and bake for 5 minutes. Then reduce the temperature to 200° and bake the tray on the 2nd shelf from the bottom for 12-15 minutes until golden brown.
4
Cut the zucchini into 2 mm thin slices, brush with olive oil and season with chilli flakes and salt. Cut the halloumi into 1 cm thick slices, cut the avocado lengthways into wedges and drizzle with lemon juice to prevent it from browning.
5
Grill the zucchini, halloumi and bacon on both sides. Cut the ciabatta rolls in half. Spread the bottoms with a dollop of KOCH'S horseradish. Spread the rocket on top and top each with 2 slices of halloumi. Arrange the zucchini and avocado slices on top and place the crispy grilled bacon on top. Top with a little KOCH'S Table Horseradish and place the lid on top.
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