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Halloumi and Avo Burger

Halloumi and Avo Burger

with roasted potatoes and pesto yoghurt sauce
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
857 kcal
Protein
: 
34.7g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Sulphites
  • Soya
  • Wheat
  • Cereals containing gluten
  • Egg
  • Nuts
  • Sesame
  • Lupin
  • Mustard
  • May contain traces of allergens
Serving amount

75 grams

Yoghurt

(Contains: Milk)

200 grams

Halloumi

(Contains: Milk)

1 unit(s)

Avocado

1 sachet(s)

Dried Chilli Flakes

1 sachet(s)

Balsamic Vinegar

(Contains: Sulphites)

500 grams

Baby Potatoes

1 sachet(s)

Garlic & Herbs

2 unit(s)

Brioche Buns

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

40 grams

Salad Leaves

30 grams

Green Pesto

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)3584 kJ
Energy (kcal)857 kcal
Fat50.1 g
of which saturates20.8 g
Carbohydrate68 g
of which sugars21.5 g
Dietary Fiber8.7 g
Protein34.7 g
Salt4.1 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.
•Baking Sheet with Baking Paper

Cooking steps

Roast the Potatoes
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.
Pan-fry the Halloumi
2
  • Drain the halloumi then cut into slices (3 per person).
  • 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.
Toss the Salad
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.
Assemble and Serve
4
  • To assemble the burgers, spread a little pesto yoghurt over each bun base.
  • Top with some dressed salad leaves, halloumi 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.
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