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 rich tomato relish and sweet caramelised onion also in the mix, plus oven-baked sweet potato wedges, 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.
Ingredients
2
sweet potato
1 packet
haloumi
(Contains Milk;)
1
tomato
1
brown onion
2
bake-at-home burger buns
(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )
1 packet
Tomato Relish
1 bag
mixed salad leaves
Not included in your delivery
1
olive oil
1 tbs
water
1 tbs
balsamic vinegar
½ tbs
brown sugar
Nutritional Values
Utensils
Instructions
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 large 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.
While the onion is caramelising, place the bake-at home burger buns on a wire rack in the oven. Bake until heated through, 3 minutes.
Wipe out the frying pan, then return to a medium high heat with a drizzle of olive oil. Cook the haloumi until golden brown, 1-2 minutes each side.
Slice the burger buns in half. Spread the tomato relish over the bases. Top with a handful of mixed salad leaves, the tomato slices, haloumi and caramelised onion, and any remaining salad leaves. Serve with the sweet potato wedges.
