Double Haloumi & Caramelised Onion Burger
with Sweet Potato Wedges & Creamy Pesto- Milk
- Soya
- Wheat
- Cereals containing gluten
- Egg
- Mustard
- Sulphites
- Nuts
- Sesame
- Lupin
- Mustard
- May contain traces of allergens
Ingredients
400 grams
Halloumi
(Contains: Milk)
2 unit(s)
Brioche Buns
(Contains: Milk, Soya, Wheat, Cereals containing gluten, Egg May be present: Nuts, Sesame, Lupin, Mustard)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
30 grams
Green Pesto
1 unit(s)
Onion
2 unit(s)
Sweet Potato
1 unit(s)
Tomato
40 grams
Salad Leaves
1 sachet(s)
Balsamic Vinegar
(Contains: Sulphites)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Utensils
Cooking steps
Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (peeling optional). Halve, peel and thinly slice the onion. Thinly slice tomato. Drain the halloumi then cut into 2 horizontal slices. Add to a bowl of cold water.
Pop the chips onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. You want them well spaced out to achieve a crispy finish. When the oven is hot, roast on the top shelf until golden, 20-25 mins. Turn halfway through. TIP: Use two baking trays if necessary.
Place a large pan over medium-high heat with a drizzle of oil. Once hot, add the onion, season with salt and pepper and fry until soft and sweet, 8-10 mins, stirring occasionally. Add the balsamic vinegar and a pinch of sugar and cook until the balsamic has evaporated, 1-2 mins. Set aside and return the pan to medium-high heat.
When ready to cook remove the cheese slices from the cold water and pat dry with kitchen paper. Drizzle a small bit of oil in the pan. Once hot, add the halloumi and fry until golden, 2-3 mins each side.
While the Halloumi is frying pop the buns into the oven to warm, 2-3 mins. In a small bowl mix the pesto and aioli together to make the sauce.
Spread each bun with the pesto aioli, then top with the halloumi, salad leaves, onion and tomato. Serve alongisde with the sweet potato chips and any remaining sauce.
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