Recipe detail

Directions

1. Begin by preparing the beetroot kimchi. Combine grated beetroot with garlic, ginger, chili flakes, and salt in a bowl. Allow to ferment for 2-3 days in a cool place, or use a quick pickle method by letting it sit in vinegar for at least 1 hour.
2. For the pickled cucumber, slice cucumbers thinly and submerge them in a mixture of vinegar, sugar, and salt. Let them sit for at least 30 minutes.
3. Preheat the combi oven to 180°C and set the fan speed to 60%.
4. Slice the smoked cheddar and grilled halloumi into thick pieces. Place the halloumi on the griddle over medium heat until golden and crispy on both sides, about 3-4 minutes per side.
5. Once the halloumi is done, assemble your dish: layer the smoked cheddar, grilled halloumi, beetroot kimchi, and pickled cucumber on a plate.
6. For the sour cream and chive dip, mix sour cream with finely chopped chives, salt, and pepper to taste.
7. Serve the assembled veggie dish with a generous dollop of the sour cream and chive dip on the side. Enjoy your meal!
8.please refer to cookbook for burger bun recipe