Crumbed Halloumi Burger & Bacon Spiced Wedges
with Creamy Pesto Dressing & Chargrilled Capsicum Relish
- Wheat
- Gluten
- Eggs
- Milk
- Soy
- Sulphites
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Sulphites
- Walnut
- Wheat
Finish and serve a hearty burger made with a golden “patty” of Kiwi spiced crumbed halloumi & bacon! A smear of creamy pesto dressing and sweet and smokey capsicum relish turns this veggie dinner into a taste sensation. "Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!"
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten)
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
Creamy Pesto Dressing
(Contains: Milk)
1 packet
Halloumi
(Contains: Milk)
3
Potato
1
Julienned Carrot
1 packet
Shredded Cabbage Mix
1 sachet
Kiwi Spice Blend
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites)
1
Bacon
Not included in your delivery
1 drizzle
olive oil
2 tbs
plain flour
(Contains: Gluten May be present: Wheat)
1 piece
egg
(Contains: Eggs)
1 drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into wedges.
• Place on a lined oven tray. Drizzle with olive oil, sprinkle over half the Kiwi spice blend and season with salt. Toss to coat.
• Spread out evenly, then bake until golden, 20-25 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• While the wedges are baking, slice halloumi horizontally to get 1 piece per person.
• In a shallow bowl, place the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs, a pinch of salt and remaining Kiwi spice blend.
• Dip halloumi slices into the flour mixture, followed by the egg and finally in the panko breadcrumbs. Transfer to a plate.
• When the wedges have 5 minutes cook time remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook crumbed halloumi until golden brown, 2 minutes each side. Transfer to a paper towel-lined plate and set aside.
• While the halloumi is cooking, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• In a medium bowl, combine shredded cabbage, julienned carrot and a drizzle of olive oil and white wine vinegar. Season to taste with salt and pepper.
• Spread burger bun bases with a layer of creamy pesto dressing.
• Top with crumbed halloumi, chargrilled capsicum relish and some slaw.
• Serve with spiced wedges, any remaining slaw and dressing. Enjoy!
