Haloumi & Tomato Relish Burger
with Sweet Potato Wedges
Prepare to fall in love with haloumi all over again when you taste this irresistible burger. With tomato relish and caramelised onion also in the mix, plus sweet potato wedges on the side, this dinner is all-round delish!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
haloumi
(Contains Milk;)
2
sweet potato
1
tomato
1
brown onion
2
bake-at-home burger buns
(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )
1 packet
Tomato Relish
1 bag
mixed salad leaves
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
½ tbs
brown sugar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with a pinch of salt and toss to coat. Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, thinly slice tomato. • Thinly slice brown onion.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, the brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• Halve bake-at home burger buns and bake directly on a wire oven rack, until heated through, 2-3 minutes.
• Meanwhile, drain haloumi and pat dry. • Return frying pan to medium-high with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side.
• Spread tomato relish over the bases of the burgers. Top with mixed salad leaves, tomato, haloumi and caramelised onion. Serve with sweet potato wedges. Enjoy!