Haloumi & Beetroot Relish Burger
with Spiced Sweet Potato Fries
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
Haloumi
2
Sweet Potato
1
Brown Onion
1
Beetroot
1
Bake-At-Home Burger Buns
1
Smokey Aioli
1
Mixed Salad Leaves
1
Paprika Spice Blend
Not included in your delivery
1
olive oil
1
balsamic vinegar
1
brown sugar
1
water
Nutritional Values
Instructions
• Preheat oven to 240°C/220°C fan-forced. To a medium 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, until softened, 3-4 minutes. • Add beetroot, the balsamic vinegar and brown sugar and cook 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.
• Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• Divide the spiced sweet potato fries between plates. • Spread burger buns with smokey aioli and top with the beetroot relish, mixed salad leaves and haloumi. • Serve with any remaining smokey aioli. Enjoy!