Supreme Peri-Peri Chicken & Haloumi Burger
with Cheesy Potato Fries- Eggs
- Gluten
- Milk
- Soy
- Wheat
- Fish
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Sulphites
- Walnut
- Fish
- Soy
- Milk
- Eggs
- Tree nuts
- Wheat
- Gluten
Ingredients
1 sachet
Nan's Special Seasoning
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
Peri Peri Sauce
(Contains: Fish; May be present: Almond, Sesame, Fish, Soy, Milk, Eggs, Tree nuts, Wheat, Gluten)
2
Kumara
1
Tomato
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
320 g
Chicken Breast
1 packet
Halloumi
(Contains: Milk; )
1 packet
Mixed Salad Leaves
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Peel orange kumara and cut into thin fries. • Place kumara on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Bake until just tender, 20 minutes. • Remove from oven. Sprinkle with shredded Cheddar cheese and bake until golden, a further 5 minutes.
Little cooks: Add the finishing touch by sprinkling the cheese on top.
Custom Recipe: If you've added haloumi, slice haloumi in half crossways to get 1 thin steak per person.
Custom Recipe: Before cooking the chicken, heat the pan as above. Cook haloumi until golden brown, 1-2 minutes each side. Set aside on a paper towel-lined plate. Continue with step.
Custom Recipe: Add the haloumi to the burger.
