Sometimes a burger is the only thing that will satisfy! Try this new twist on a classic, with golden-crumbed halloumi drizzled in a BBQ-cherry sauce that’s the perfect combination of fruity and tangy.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1 packet
Deluxe Salad Mix
1 packet
Panko Breadcrumbs
2
Burger Bun
2
Kumara
1 packet
Cherry Sauce
1 packet
Mayonnaise
1 packet
baby leaves
1 packet
Halloumi
1 packet
BBQ Sauce
1 drizzle
olive oil
1 tbs
plain flour
1 piece
egg
• Preheat oven to 240°C/220°C fan-forced. Peel kūmara and cut into wedges. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, roughly chop baby leaves. Slice halloumi in half crossways to get 1 thin steak per person.
• In a small bowl, combine cherry sauce and BBQ sacue. Set aside.
• In a shallow bowl, add the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs.
• Dip halloumi slices into flour mixture, followed by the egg and finally in panko breadcrumbs. Set aside on a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook halloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate.
• Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• In a large bowl, combine baby leaves, deluxe salad mix and mayonnaise. Season to taste.
• Spread burger tops and bases with some BBQ cherry sauce. Top with some creamy slaw and crumbed halloumi.
• Serve with kūmara wedges. Enjoy!