Haloumi Shawarma-Style Burger
with Seasoned Sweet Potato Rounds & Garlic Sauce
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- Sesame
- May contain traces of allergens
- Almond
- Hazelnut
- Lupin
- Sesame
Ingredients
2
Bake-At-Home Burger Buns
(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Almond, Hazelnut, Lupin, Sesame.)
1 packet
Haloumi
(Contains: Milk;)
1 sachet
Crispy Seasoning
(Contains: Gluten, Wheat;)
1 packet
Garlic Sauce
(Contains: Eggs, Milk, Sesame;)
1 sachet
Middle Eastern seasoning
1 packet
Mixed Salad Leaves
2
Sweet Potato
1
Tomato
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into 0.5cm-thick rounds. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with pepper and toss to coat. • Bake until tender, 20-25 minutes. • In a medium bowl, place haloumi and cover with water to soak.
TIP: If your oven tray is crowded, divide the sweet potato between two trays.
• Meanwhile, slice tomato into thin rounds. • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add haloumi, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add the honey and sprinkle half the everything garnish, turning haloumi to coat.
• Halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• In a second medium bowl, combine mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste.
• To the tray with sweet potato rounds, sprinkle with remaining everything garnish, tossing to coat. • Spread burger bun bases with garlic sauce. • Top with haloumi, tomato and salad leaves. • Serve with seasoned sweet potato rounds. Enjoy!
