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 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!
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 conflict 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.
1 unit(s)
Vine Tomatoes
1 unit(s)
Garlic Clove
1 unit(s)
Sweet Potato
1 tsp
Cajun Spice Mix
1 unit(s)
Halloumi
(ContainsMilk)½ pot(s)
Sour Cream
(ContainsMilk)1 unit(s)
Baby Gem Lettuce
Pre-heat your oven to 200 degrees. Cut the tomato into ½cm slices.
Peel the garlic and chop half of the quantity needed in the recipe into little bits (save the rest for later on!). Sprinkle a 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 in half lengthways. Chop each half lengthways again into chunky wedges. Toss the wedges in a glug of olive oil and a pinch of salt and pepper. Pop on a baking tray and cook on the top shelf of your oven for around 20-25 mins (until crispy at the edges).
Mix together the Cajun spice with a splash of olive oil. Cut the halloumi into slices just under 1cm thick. Brush your Cajun infused oil over the halloumi.
Mix the sour cream with a tiny bit of your 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 your sweet potato wedges are 5 mins away from cooked, heat a non-stick frying pan on medium-high heat. Once the pan is hot, gently lay in your halloumi and cook for 2 mins on each side, turning only once.
Cut the buns in half and put them in your oven for 2 mins (no more!) to crisp them up. Meanwhile very, very finely slice (i.e. ‘shred’) the baby gem lettuce widthways. Serve your halloumi inside your buns with your lettuce, tomato slices, a dollop of garlic sauce and your sweet potato wedges on the side.