Haloumi Lettuce & Roast Kumato® Bun

Prep Time
Cook Time


  • 4-5 Medium Kumato® Tomatoes
  • 1/2 punnet Minicaps® baby capsicums
  • Sprig fresh thyme leaves, finely chopped
  • 2 granary bread buns
  • 250g halloumi cheese, thickly sliced
  • 1 tbs extra virgin olive oil
  • 1-2 pieces iceberg lettuce
  • 20g butter
  • salt and pepper, to taste

Jalapeño Hot Sauce

  • 2 tbs extra virgin olive oil
  • 1/2 red onion, diced
  • 2 garlic cloves, diced
  • 10 Jalapeño peppers, de-stemmed and chopped
  • 3/4 cup white vinegar
  • 1/2 cup water
  • 1 lime, juiced
  • 1 tsp oregano
  • 1/4 tsp cumin
  • 2 tbsp fresh coriander


  1. Preheat oven to 130°C. Cut the Kumatoes® in half, and arrange on a baking tray. Sprinkle with thyme and drizzle olive oil, season with salt & pepper, and roast in the oven for 30 minutes.
  2. To make jalapeño sauce sauté onion, garlic, jalapeños, and baby capsicums with olive oil in a pan on medium heat and cook until the peppers have sweated. 
  3. Add to a blender with vinegar, water, oregano, pepper, cumin, salt and pepper. Blend. Add coriander and lime. 
  4. Fry halloumi over medium-high heat in butter until golden and crispy.
  5. Cut the bread buns in half and add to the grill pan with haloumi and butter to toast.
  6. Assemble the bun, layering roast kumatoes®, haloumi, lettuce and jalapeño hot sauce.
Recipe by Rosie Mansfield.