BBQ Halloumi Burger & Onion Chutney
with Kūmara Fries & Mayonnaise
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Burger Bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut)
2
Kumara
1
Tomato
320 g
Chicken Breast
1 packet
Onion Chutney
(Contains: Sulphites; )
1 sachet
Kiwi Spice Blend
1 packet
Mixed Salad Leaves
Not included in your delivery
2 tbs
Mayonnaise
(Contains: Eggs; )
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Peel kūmara, then cut into fries. • Place fries on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Add a dash of water to tray and roast until tender, 20-25 minutes.
• While kūmara fries are baking, thinly slice tomato. Cut halloumi into 1cm-thick slices. • In a medium bowl, combine barbecue seasoning and a drizzle of olive oil. Add halloumi, season with salt and pepper and turn to coat. Set aside.
• When kūmara fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook halloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add onion chutney and a splash of water. Gently turn halloumi to coat. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes. • Spread burger bun base with mayonnaise. Top with barbecue halloumi and spoon over any remaining glaze, sliced tomato and some mixed salad leaves. Serve with kūmara fries and remaining mayonnaise. Enjoy!
