BBQ Halloumi & Onion Chutney Burger
with Creamy Slaw & Moemoe Potato Fries
Moemoe Potatoes - a variety unique to New Zealand, Moemoe potatoes are known for their creamy flesh with streaks of purple. Their smooth texture and delicate, earthy flavours make them perfect for roasting or boiling. Try them in fry form, alongside this tender halloumi and onion chutney burger for a delicious and vibrant twist!
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)
1 packet
Halloumi
(Contains: Milk; )
1 packet
Mayonnaise
(May be present: Sesame, Soy, Fish, Eggs)
1 packet
Onion Chutney
(Contains: Sulphites; )
1
Celery
1 sachet
BBQ Seasoning
2 packet
Potato
1 packet
Shredded Cabbage Mix
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (white wine or rice wine)
Nutrition Values
Utensils
Cooking Steps
• Cut potato into fries. • Set your air fryer to 200°C. Place fries into the air fryer basket, drizzle with olive oil, season with salt and toss to coat. Cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes. Divide between serving plates. TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• Meanwhile, thinly slice celery. • Cut haloumi into 1cm-thick slices. • In a medium bowl, combine BBQ seasoning and a drizzle of olive oil. Add haloumi, season with salt and pepper and turn to coat. Set aside.
• When the fries have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add onion chutney and a splash of water, gently turning haloumi to coat.
• Meanwhile, halve burger buns and toast to your liking. • In a large bowl, combine celery, shredded cabbage mix, mayonnaise, a drizzle of vinegar and a pinch of salt. • Place BBQ haloumi on top of buns and spoon over any remaining glaze. Top with creamy slaw. • Serve with fries. Enjoy! Little cooks: Take the lead and help build the burgers!
