Haloumi Burger & Herby Fries
with Beetroot Relish & Dijon Aioli- Wheat
- Gluten
- Soy
- Milk
- Soy
- Lupin
- Wheat
- Gluten
- May contain traces of allergens
- Sesame
- Eggs
- Milk
Ingredients
2
Potato
1 sachet
Garlic & Herb Seasoning
1
Bean, Lentil & Zucchini Patties
(May be present: Soy, Lupin, Wheat, Gluten.)
1
Beetroot
1
Tomato
2
Bake-At-Home Continental Rolls
(Contains: Wheat, Gluten, Soy; May be present: Sesame, Eggs, Milk.)
1 packet
Dijon Mustard
1 packet
Plant-Based Aioli
1 packet
Rocket
1 packet
Haloumi
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
1 tbs
brown sugar
2 tbs
balsamic vinegar* (Pantry)
⅓ cup
Water
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, grate beetroot. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beetroot, the balsamic vinegar and brown sugar until softened, 2-3 minutes. • Add the water and cook, stirring occasionally, until reduced, 5-6 minutes. Season to taste. Transfer to a bowl.
• Pat haloumi dry. Slice haloumi horizontally to get 1 piece per person. 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.
• Meanwhile, halve continental roll and bake directly on a wire oven rack until heated through, 2-3 minutes.
• Slice tomato. • Spread buns bases with Dijon mustard and half the plant-based aioli. • Top with seared haloumi , beetroot relish, tomato and spinach & rocket mix.
• Divide haloumi burgers and herby fries between plates. • Serve with remaining aioli and beetroot relish. Enjoy!
