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.
2
Sweet Potato
1 sachet
Paprika Spice Blend
(May be present: Weizen, Glutenhaltiges Getreide, Soja.)
2 packet
Haloumi
(Contains: Milk;)
2
Bake-At-Home Burger Buns
(Contains: Egg, Gluten, Milk, Soja, Hvede; May be present: Mandeln, Haselnüsse, Lupine, Sesamsamen.)
1
Brown Onion
1 packet
Mixed Salad Leaves
1 packet
Smokey Aioli
(Contains: Egg; May be present: Latte.)
1
Beetroot
• Preheat oven to 240°C/220°C fan-forced. To a large bowl, add haloumi and cover with water to soak. • Cut sweet potato into fries. Place the sweet potato on a lined oven tray. Drizzle with olive oil, sprinkle with the paprika spice blend and season with a pinch of pepper. • Toss to coat. Bake until tender, 20-25 minutes.
TIP: Spread the sweet potato across two trays if it can't fit in a single layer!
• Meanwhile, thinly slice brown onion (see ingredients). • Grate beetroot.
TIP: Wear gloves to avoid staining your fingers (optional).
• Heat a good drizzle of olive oil in a large frying pan over medium-high heat. Cook onion, stirring, until softened, 3-4 minutes. • Add beetroot, the balsamic vinegar and brown sugar and cook, stirring, until softened, 2-3 minutes. • Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season with a pinch of salt and pepper.
TIP: Store any leftover beetroot relish in the fridge!
• When the fries have 5 minutes remaining, drain haloumi and pat dry. • Cut haloumi into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. Add haloumi and cook until golden brown, 1-2 minutes each side.
TIP: Cook haloumi in batches for best results.
• Meanwhile, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• Spread burger buns with smokey aioli. • Top with the beetroot relish, mixed salad leaves and haloumi. • Serve with spiced sweet potato fries and any remaining smokey aioli. Enjoy!