Homemade tomato chutney

1	Red onion, roughly chopped
½	Red chillies, sliced thinly, seeds removed OR 1 tsp chilli flakes
2 Tbsp	Olive oil
1 kg	Whole peeled tomatoes, roughly chopped
½ cup	Cider, OR malt vinegar
½ cup	Brown sugar
1 pinch	Salt and pepper
½ small	Chopped fresh coriander
½ small	Fresh italian parsley, chopped

Homemade harrisa

2	Red capsicums
2 Tbsp	Red chillies, seeds removed
2 Tbsp	Coriander, chopped finely
4 cloves	Garlic, minced
1 tsp	Ground cumin

Ingredients

4	Vogel's gluten free wholemeal buns
4 small handfuls	Wild rocket
4 Tbsp	Mayonnaise
200 g	Haloumi cheese, sliced evenly into 8 slices
4 Tbsp	Canola oil
600 g	Lamb mince
2 Tbsp	Ras el hanout
2 Tbsp	Fresh italian parsley, chopped
1 tsp	Crushed garlic
1 pinch	Salt and pepper
2 Tbsp	Canola oil

Directions

Tomato Relish

*Good to make a few hours beforehand so it can cool down!

1. In a pot sweat off onion and chilli over a medium heat untill the onion begins to soften
2. Add in the tomatoes & cook off for another 3-5 minutes
3. Add in the vinegar, sugar, salt & pepper & sir to combine
4. Reduce the heat to a simmer and leave the mixture till thick & jammy, approximately 30-40 minutes
5. Remove from heat & allow to cool

Harissa

1. To prepare the capsicum wash them, pat dry & then rub with a little oil and place on a lined baking tray. Place in a 180 degree oven for 15 – 20 minutes until they begin to blacken and skin appears to be wrinkling
2. Remove the capsicum from the oven and place in a large bowl and cover with glad wrap completely to allow to soften/sweat for 5-10 minutes
3. Once the capsicum has softened you should be able to easily peel off blistered/charred skin & discard the seeds, stalk & any excess pith. Place the capsicum in a food processor with the coriander, chilli & garlic and blitz till smooth

*If you don’t have a food processor you can finely chop the capsicum, coriander, chilli and garlic & combine in a bowl

Lamb Patties

1. Take a large bowl and mix through the lamb mince, Ras El Hanout, italian parsley, and crushed garlic
2. Season with a pinch of salt and pepper
3. Roll out and flatten to make 4 x 2cm thick patties
4. Heat canola oil in a large pan and cook the patties for approx 4/5 minutes on either side or until they are cooked through. Leave to rest for at least 2-4 mins.

Assemble the Burger

1. Cut the buns in half, butter them and then toast under the grill for a few seconds.
2. Add 1-heaped TBSP of tomato relish to the bottom of the bun & top with lamb patty
3. Heat some oil in a pan and fry the halloumi for a few seconds on either side till it begins to melt
4. Top the patty with the grilled halloumi, 1 TBSP harissa (you can always add more if you prefer) & a handful of rocket
5. Spread the top of the bun evenly with mayo and pop it on top of your creation.
6. Enjoy!