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Central American Spiced Halloumi Burger

Central American Spiced Halloumi Burger

with carrot and parsnip fries

Get 50% off 1st box, 20% off next 4 + Free Peugeot Mills

Get 50% off 1st box, 20% off next 4 + Free Peugeot Mills

Calories

:

918 kcal

Protein

:

33.8g protein

Total

:

35 minutes

Difficulty

:

Easy

Family Friendly

Allergens:

Milk
Soya
Wheat
Cereals containing gluten
Egg
Mustard
Nuts
Sesame
Lupin
Mustard
May contain traces of allergens

A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.

Ingredients

Serving amount

2 unit(s)

Brioche Buns

(Contains: Milk, Soya, Wheat, Cereals containing gluten, Egg May be present: Nuts, Sesame, Lupin, Mustard)

2 sachet(s)

Central American Style Spice Mix

2 unit(s)

Carrot

1 unit(s)

Parsnip

1 unit(s)

Lime

1 unit(s)

Tomato

5 grams

Coriander

50 grams

Mayonnaise

(Contains: Egg, Mustard)

200 grams

Halloumi D.O.P

(Contains: Milk)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)3841 kJ

Energy (kcal)918 kcal

Fat57 g

of which saturates22.7 g

Carbohydrate74.4 g

of which sugars27.5 g

Dietary Fiber11.7 g

Protein33.8 g

Salt6.1 g

Potassium600 mg

Calcium44.5 mg

Iron0.8 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.

Utensils

•Baking Sheet with Baking Paper

Cooking Steps

Roast the Veg

1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrot and parsnip, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Pop onto a large (lined) baking tray.
Toss with oil, half the Central American spice, salt and pepper. Spread out in a single layer.
Roast on the top shelf until tender, 20-25 mins. Turn halfway through.
Thinly slice the tomato and add to the oven for final 10 mins of cooking time.

Make the Chimichurri

2

Drain the halloumi then cut into slices (3 per person). Add to a bowl of cold water.
Roughly chop the coriander (stalks and all).
Quarter the lime.
In a small bowl, combine coriander, a squeeze of lime juice, a drizzle of oil, salt and pepper.

Fry the Halloumi

3

Remove the halloumi slices from the cold water and pat dry with kitchen paper. Season with remaining Central American spice.
Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
Once hot, add the halloumi and fry until golden, 2-3 mins each side.
When everything's almost ready, pop the buns into the oven to warm, 2-3 mins.

Dish Up

4

Divide the veg between plates.
Top each base bun with half the aioli and then the halloumi.
Add chimmichurri and roasted tomato to the parents' portion.
Serve any remaining aioli on the side for dipping.

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