Cajun Halloumi Burgers
with Chunky Sweet Potato Wedges
For this recipe, the secret’s in the sauce. The garlic sauce to be precise. Rather than simply chopping the garlic into little bits (which doesn’t spread the flavour evenly), you’ll be using the flat of your knife to make a paste instead. It’s a bit 'cheffy', but when you taste the end result you’ll never go back!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Vine Tomatoes
1
Garlic Clove
1
Small Sweet Potato
1
Cajun Spice Mix
(Contains Mustard)
1
Halloumi
(Contains Milk)
½
Sour Cream
(Contains Milk)
2
Brioche Bun
(Contains Egg, Cereals containing gluten, Soya, Milk)
1
Baby Gem Lettuce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Peel and finely chop the garlic and add a sprinkle of salt. Push the flat of your knife on top and drag firmly across the garlic. Keep doing this until the garlic becomes a paste.
Cut the vine tomato into ½cm slices. Chop the sweet potato (no need to peel) into wedges about the size of your index finger. Pop the wedges on a baking tray and toss in a glug of olive oil with a pinch of salt and pepper. Cook on the top shelf of your oven for around 20-25 mins (until crispy at the edges).
Add the Cajun spice blend with a splash of olive oil to a mixing bowl and stir together. Cut the halloumi cheese into slices just under 1cm thick. Rub the Cajun spice infused oil over the halloumi.
Put the sour cream in a small bowl and combine with a tiny bit of your garlic paste. Add a pinch of salt and pepper. Taste and add more garlic paste if you think it needs it.
When the sweet potato wedges are 5 mins away from cooked, heat a frying pan on medium-high heat. When the pan is hot, gently lay in the halloumi slices and cook for 2 mins on each side, turning once. Remove the wedges from your oven.
Cut the brioche buns in half and put them on the top shelf of your oven for 2 mins (no more!) to crisp them up. Meanwhile, remove the root from the baby gem lettuce and finely slice (ie shred) widthways. Lay the halloumi on the bottom half of the bun. Top with the lettuce, tomato slices and a dollop of garlic sour cream. Finish with the top half of the bun. Serve your burgers with some sweet potato wedges on the side. Enjoy!
