Haloumi & Chicken Burger
with Tomato Relish & Sweet Potato Wedges
- Milk
- Eggs
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Hazelnut
- Lupin
- Sesame
Ingredients
1 packet
Mixed Salad Leaves
1
Red Onion
330 g
Chicken Breast
1 packet
Haloumi
(Contains: Milk;)
2
Bake-At-Home Burger Buns
(Contains: Milk, Eggs, Gluten, Soy, Wheat; May be present: Almond, Hazelnut, Lupin, Sesame.)
2
Sweet Potato
1 packet
Tomato Relish
1
Cucumber
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 cucumber. • Thinly slice red onion. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• 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. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • 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, cucumber, haloumi, chicken and caramelised onion. Serve with sweet potato wedges. Enjoy!
