Pumpkin, Capsicum & Haloumi Burgers

2 tbsp extra virgin olive oil
350g pumpkin, leave the skin on, remove the seeds and slice the flesh thinly
1 capsicum, quartered
1 tsp ground cumin
120g salt reduced haloumi, sliced
½ lemon
4 wholemeal bread rolls, sliced in half
¼ cup beetroot dip
30g baby rocket leaves
2 tomatoes, sliced
1 avocado, sliced or mashed

Heat sandwich press. Brush pumpkin slices and capsicum with olive oil, sprinkle with cumin. Cook pumpkin and capsicum on sandwich press for 10mins, or until pumpkin and capsicum are tender.

Brush haloumi with olive oil and squeeze half a lemon over haloumi. Remove vegetables and cook haloumi for 1 minute, until golden.

Toast or warm the bread rolls. Spread toasted rolls with beetroot dip. Assemble the burgers with pumpkin, haloumi, rocket, tomato and avocado.

Season with pepper. Add any other vegetables or salad you like e.g. cucumber, beetroot, lettuce.

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