Double Sesame-Crusted Halloumi Burger
with Beetroot Relish & Spiced Wedges
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
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
2
Burger Bun
(Contains: Wheat, Gluten, Eggs, Milk, Soy; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Sulphites, Walnut)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
2 packet
Halloumi
(Contains: Milk; )
2 packet
Potato
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1
Carrot
1 packet
Shredded Cabbage Mix
1 packet
Beetroot Relish
(May be present: Soy, Almond, Cashew, Sesame, Eggs, Wheat, Fish, Milk, Gluten)
1 sachet
Kiwi Spice Blend
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges, then 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 tender, 20-25 minutes.
• While the wedges are baking, grate carrot. • Slice halloumi in half crossways to get 1 thin steak per person.
• In a shallow bowl, add the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs, sesame seeds, a pinch of salt and the remaining kiwi spice blend. • Coat the halloumi slices first in the flour mixture, followed by the egg and finally the sesame 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 halloumi until golden brown, 2 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate.
• 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, carrot, a drizzle of olive oil and white wine vinegar. Season to taste.
• Spread burger bases with a layer of dill & parsley mayonnaise. Top with crumbed halloumi, beetroot relish and some slaw. • Serve with spiced wedges, any remaining slaw and dill-parsley mayo. Enjoy!
