Double Hearty Haloumi & Caramelised Onion Burger
with Sweet Potato Wedges & Creamy Pesto
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
Brown Onion
2
Sweet Potato
1
Tomato
2
Haloumi
1
Bake-At-Home Burger Buns
1
Baby Cos Lettuce
1
Creamy Pesto Dressing
(Contains Egg, Walnut, Milk; May be present: Cashew, Almond, Macadamia. )
Not included in your delivery
1
olive oil
1
brown sugar
Nutritional Values
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with 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 brown onion. • Thinly slice tomato. • Finely shred baby cos lettuce (see ingredients). • Cut haloumi into 1cm-thick slices. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ If you've doubled your haloumi, prepare haloumi as above.
• In a large frying pan, heat a drizzle of olive oil over medium heat. Cook onion, stirring regularly, until softened, 5-6 minutes. • Add the balsamic vinegar(for the onion), the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Transfer to a small bowl.
• Wash and dry frying pan, then return to medium high heat with a drizzle of olive oil. • When oil is hot, cook haloumi until golden, 1-2 minutes each side. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Cook haloumi in batches for best results.
--------------CCM TEXT--------------• • Wash and dry frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook haloumi, in batches, until golden, 1-2 minutes each side.
• Meanwhile, halve bake-at-home burger buns and bake directly on a wire rack in the oven, until heated through, 2-3 minutes. • Reserve a handful of the cos lettuce for the burgers, then place the rest in a medium bowl. Add the balsamic vinegar(for the salad) and a drizzle of olive oil. Toss to coat. Season to taste.
• Spread bun bases with creamy pesto dressing. • Top with reserved lettuce, the tomato slices, haloumi and caramelised onion. • Serve with sweet potato wedges and salad. Enjoy!