A “burger” with a difference and one of my favourite ways to enjoy garlic mushrooms- sandwiched between toasted brioche buns with salty haloumi cheese and sweet onion marmalade.
Serves 4 
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1-2 tbsp rapeseed oil
4 large flat mushrooms
A few sprigs of thyme, leaves picked
2 garlic cloves, finely chopped
3 tbsp butter, softened
7 oz halloumi cheese, sliced
For the shaved vegetable slaw:
½ head cabbage, shaved on a mandolin
1 head fennel, shaved on a mandolin
A good handful of dill, roughly chopped
2 tbsp extra virgin olive oil
Juice of ½ lemon
Sea salt and ground black pepper
To serve:
4 brioche burger buns, toasted
Red onion marmalade
Avocado, sliced
Mixed sprouts
Rocket leaves
1-2 tbsp rapeseed oil
4 large flat mushrooms
A few sprigs of thyme, leaves picked
2 garlic cloves, finely chopped
3 tbsp butter, softened
200g halloumi cheese, sliced
For the shaved vegetable slaw:
½ head cabbage, shaved on a mandolin
1 head fennel, shaved on a mandolin
A good handful of dill, roughly chopped
2 tbsp extra virgin olive oil
Juice of ½ lemon
Sea salt and ground black pepper
To serve:
4 brioche burger buns, toasted
Red onion marmalade
Avocado, sliced
Mixed sprouts
Rocket leaves
Mixing bowl x 2
Frying pan
