Cajun Halloumi Burgers
with Chunky Sweet Potato Chips
For this recipe the secret’s in the sauce. The garlic sauce to be precise. Rather than simply chop 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!
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
2
Sweet Potato
1
Cajun Spice Mix
(Contains Mustard)
1
Halloumi
(Contains Milk)
3
Sour Cream
(Contains Milk)
2
Brioche Bun
(Contains Egg, Cereals containing gluten, Soya, Milk)
1
Baby Gem Lettuce
Not included in your delivery
Salt
Pepper
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees. Cut the tomato into ½cm slices. (Leave the lettuce in the fridge until the end to keep it crunchy).
Peel and chop the clove of garlic in half then finely chop one half into little bits. Sprinkle a little pinch of salt on the bits and then push the flat of your knife on top. Drag the knife firmly across the garlic and keep doing this until the garlic becomes a paste.
Wash (but don’t peel) the sweet potato then chop lengthways in half. Chop each half lengthways again into chunky wedges. Toss the wedges in 1 tbsp of olive oil and a pinch of salt and pepper. Cook on the top shelf of the oven for around 20-25 mins (until crispy at the edges).
Mix together the Cajun spice with 1 tbsp of olive oil. Cut the halloumi into slices just under 1cm thick. Rub the Cajun infused oil over the halloumi.
Mix the sour cream with a tiny bit of the garlic paste and a small pinch of salt and pepper. Give it a taste and add more garlic paste (if you need to) until it tastes just right.
When the sweet potatoes are 5 mins away from cooked, heat a non-stick pan on medium-high heat. Once the pan is hot gently lay in the halloumi and cook for 2 mins on each side, turning only once.
Cut the buns in half and put them in the oven for 2 mins (no more!) to crisp them up. Meanwhile very, very finely slice (i.e. ‘shred’) the baby gem lettuce widthways. Serve the halloumi inside the buns with the lettuce, tomato slices, a dollop of garlic sauce and the sweet potato wedges on the side.
