Grilled Zucchini & Haloumi Burger with Parsnip Fries
You’ll be in veggie burger heaven with this one; melt-in-your- mouth zucchini, homemade onion relish, haloumi the hero and hummus to top if off! But we bet you’ve never tasted diner fries as good as these. The sweetness of roasted parsnips trumps potato everytime.
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
2
burger buns
(Contains Gluten, Wheat;)
2
parsnip
1 block
haloumi
(Contains Milk;)
1
red onion
2
zucchini
1 tub
hummus
(Contains Sesame; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1
tomato
70 g
mixed salad
Not included in your delivery
2 tbs
olive oil
salt
pepper
Nutritional Values
Utensils
Instructions
To prepare the ingredients, slice the red onion and tomato. Slice the zucchini lengthways and the haloumi into 1 cm slices. Cut the parsnip into fries.
Preheat the oven to 200°C/180°C fan-forced.
Heat some oil in a pan over a medium-high heat and add the red onion, cook for 3 minutes or until the onion has softened. Add the balsamic vinegar and sugar and cook for a further 3 minutes or until the onion becomes sticky.
Place your parsnip fries onto a lined baking tray and coat well with olive oil, salt and pepper and cook in the oven for 10 minutes. Then add the burger buns to the baking tray and cook for a further 5 minutes or until warmed through.
Brush the zucchini slices with the olive oil. Heat a lightly oiled frying pan over a medium heat and cook the zucchini for 5 minutes on each side or until cooked all the way through, set aside. Then in the same pan, cook the haloumi for 4 minutes each side or until golden.
Assemble your burgers; halve the burger buns and top each with a slice of haloumi, zucchini strips, hummus, some caramelised onion relish, tomato, and the mixed salad and serve with a handful of the parsnip fries. Dig in!
Did you know? Instead of peeling your parsnips, give them a gentle scrub under running water. Most of the flavour lies directly under the skin.
