Did you say chermoula halloumi, for burger night? The answer is yes and we can’t wait to take a big bite out of this Middle Eastern halloumi burger, layered with harissa yoghurt and caramelised onion. If you have any of that delicious flavoured yoghurt left over, feel free to dip the fries in for some fun!
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
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
Red Onion
1 packet
Harissa Paste
(May be present: Soy. )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Halloumi
(Contains: Milk; )
1 packet
Mixed Salad Leaves
2 packet
Potato
1 sachet
Chermoula Spice Blend
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries.
• 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.
• When the fries are done, remove tray from the oven.
• In a medium bowl, place haloumi and cover with water to soak.
• While the fries are baking, thinly slice onion (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened,
5-6 minutes.
• Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
• In a second small bowl, combine harissa paste and Greek-style yoghurt and stir to combine.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
• In a medium bowl, combine chermoula spice blend, a pinch of salt and a drizzle of olive oil. Add haloumi and turn to coat.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil.
• Cook haloumi until golden brown, 1-2 minutes each side.
• Remove pan from heat, add the honey and turn haloumi to coat.
• Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• Spread burger bun bases with some harissa yoghurt. Top with Middle Eastern haloumi, some mixed salad leaves and caramelised onion.
• Serve with fries. Enjoy!