Falafel and Avo Burger with Halloumi
with roasted potatoes and pesto yoghurt sauceCalories
:
974 kcalProtein
:
39.7g proteinTotal
:
35 minutesDifficulty
:
EasyVeggie
Family Friendly
Allergens:
- Sulphites
- Milk
- Soya
- Wheat
- Cereals containing gluten
- Egg
- Nuts
- Sesame
- Lupin
- Mustard
- May contain traces of allergens
- Wheat
- Cereals containing gluten
- Soya
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
40 grams
Salad Leaves
30 grams
Green Pesto
1 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
2 unit(s)
Brioche Buns
(Contains: Milk, Soya, Wheat, Cereals containing gluten, Egg May be present: Nuts, Sesame, Lupin, Mustard)
500 grams
Baby Potatoes
160 grams
Falafel
(May be present: Wheat, Cereals containing gluten, Mustard, Soya)
1 unit(s)
Avocado
200 grams
Halloumi
(Contains: Milk)
1 sachet(s)
Dried Chilli Flakes
1 sachet(s)
Garlic & Herbs
75 grams
Yoghurt
(Contains: Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)4076 kJ
Energy (kcal)974 kcal
Fat53.3 g
of which saturates21.2 g
Carbohydrate83.1 g
of which sugars24.6 g
Dietary Fiber13.1 g
Protein39.7 g
Salt5 g
Trans Fat3.1 g
Potassium1210.7 mg
Calcium58.3 mg
Iron0.4 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 the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
- Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes, then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- With 10 mins remaining for the potatoes, chop the halloumi into thin slices.
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, fry the falafel for 3-5 mins, turning frequently for even cooking. Remove once cooked.
- Fry the halloumi until golden, 2-3 mins on each side.
3
- Toss the salad leaves with balsamic vinegar. Season to taste with salt and pepper.
- Pop the buns into the oven to warm through, 2-3 mins.
- Halve the avocado and remove the pit. Use a spoon to scoop out the flesh.
- Mash with a fork and season with chilli flakes (to taste), garlic and herbs seasoning, salt and pepper.
- In a small bowl, mix the pesto with the yoghurt.
4
- To assemble the burgers, spread a little pesto yoghurt over each bun base.
- Top with some dressed salad leaves, halloumi slices, falafel and smashed avocado.
- Close the burger with the top bun lid and divide between plates.
- Serve the remaining pesto yoghurt, roast potatoes and tossed salad alongside.
