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A Modern Rose: Your weekly bite

A Modern Rose joins the Exberliner blog team to bring you home-cooking tips for Berliners. Each Thursday she'll present a new, easy-to-make recipe that's also tasty. Her first recipe? Halloumi and aubergine burgers with rosemary wedges!

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We are all familiar with the juggle of Berlin life – jobs, parties, social obligations, Amt visits. So when do we get time to cook something reasonably healthy and not just opt for a take away or ready meal? My weekly blog, A Modern Rose, looks at how you can cook a quick and easy meal during the week and save the take away for the weekend.

As a Berlin expat it still takes me by surprise the aisles of gherkins in a supermarket, the lack of baking supplies and the April through June Spargelzeit time where every meal is served with asparagus. Yet, I love the whole seasonal cooking aspect of Berlin where fruit and vegetables are sold when they are in season, making cooking in Berlin cheap and healthy. This is life in Berlin told through food and recipes.

Without further ado, here’s the recipe…

The great thing about these halloumi burgers is that they can be enjoyed all year round from comfort food on a cold evening, a relaxed dinner with friends or a BBQ in the summer. Packed with healthy vegetables and halloumi, they can easily go towards your five a day. Add some hummus to each burger slice and even the biggest meat lovers will love this food!

Ingredients: (to serve 4)

For the burgers:

1 250g block halloumi cheese (cut into 8 slices)

4 burger buns (each sliced in half)

fresh rocket leaves

1 large tomato (cut into 4 thick slices)

4 slices of red onion

1 aubergine (cut into 8 long, medium thick, slices)

fresh coriander

For the rosemary wedges:

6 medium potatoes

3 tbspn sunflower oil

a few sprigs of fresh rosemary

2 tspn dried rosemary

For the hummus:

1 400g tin chickpeas (drained)

2 tspn harissa paste

juice of half a lemon

4 cloves garlic (roughly chopped)

2 tbspn extra virgin olive oil

Pre-heat the oven to gas mark 5 / 190 C.

Cut each potato into medium size wedges (leaving the skins on). Tip the potatoes onto a large baking tray, cover in the sun flower oil, fresh, rosemary and dried rosemary and place in the oven for around 30-35 minutes.

To prepare the hummus add all the ingredients to a food processor and whizz until it forms a thick paste. Leave to one side.

Heat a large griddle pan (or frying pan) and lightly cover the aubergine slices in olive oil. Add the aubergines to the pan and cook on each side for 3-4 minutes until soft.

Put the aubergine slices into a small oven dish and place in the oven to keep warm. Keep the pan on a high heat and then add the halloumi slices. Cook on each side for 3-4 minutes.

Spread the hummus onto each burger slice. Then for each burger add a few rocket leaves, 1 large tomato slice and a bit of red onion. Add 2 slices of halloumi and 2 slices of aubergine on top and garnish with fresh coriander.

Take the wedges out of the oven and serve on the side of the burgers.


To get more great recipes, check out A Modern Rose website.