Haloumi & Tomato Relish Burger
with Sweet Potato Wedges
Prepare to fall in love with haloumi all over again when you taste this irresistible burger. With tomato relish and caramelised onion also in the mix, plus sweet potato wedges on the side, this dinner is all-round delish!
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.
2
sweet potato
1 block
haloumi
(ContainsMilk)1
brown onion
1
tomato
1 packet
tomato relish
1 bag
mixed salad leaves
2
bake-at-home burger buns
(ContainsMilk, Gluten, Soy, EggMay be present Tree Nuts, Sesame, Lupin)Not included in your delivery
olive oil
½ tbs
water
1 tsp
brown sugar
(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)1 tbs
balsamic vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into wedges. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 25-30 minutes.
TIP: If your oven tray is getting crowded, divide the wedges between two trays.
While the wedges are baking, slice the haloumi horizontally to get one piece per person. Thinly slice the tomato. Thinly slice the brown onion.
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, the water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.
Wipe out the frying pan, then return to a mediumhigh heat with a drizzle of olive oil. Cook the haloumi until golden brown, 1-2 minutes each side.
When the haloumi is almost done, place the bake-at home burger buns on a wire rack in the oven. Bake until heated through, 3 minutes.
Slice the burger buns in half. Spread the tomato relish over the bases. Top with the tomato slices, a handful of mixed salad leaves, the haloumi and caramelised onion. Serve with the sweet potato wedges.