Halloumi Burger
with Tomato Jam and Rosemary Potatoes
Sweet tomatoes and salty cheese pair perfectly in this Mediterranean-inspired supper.
Cals 742 · Prot 41 · Carbs 78 · Fat 32
Vegetarian
Family Friendly
35 min
Sweet tomatoes and salty cheese pair perfectly in this Mediterranean-inspired supper.
Cals 742 · Prot 41 · Carbs 78 · Fat 32
Vegetarian
Family Friendly
Ingredients
Burger
Boston lettuce
1 Piece
Burger bun
3*4*10*11*
2 Piece
Halloumi
4*
200 Grams
Jam
Cherry tomatoes
150 Grams
Chilli flakes
2 Grams
Red vinegar
30 ML
Brown sugar
10 Grams
Water
100 ML
Potatoes
Potatoes
600 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Parmesan
4*
30 Grams
Fresh rosemary
10 Grams
Allergens
*3 Sesame Seeds, *4 Milk, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3099 / 742 |
| Fats (g) | 32.2 |
| of which saturated (g) | 25.9 |
| Carbohydrates (g) | 78 |
| of which sugars (g) | 12.8 |
| Fibers (g) | 12.6 |
| Proteins (g) | 40.9 |
| Salt (g) | 5.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make jam
Preheat the oven to 200°C/180°C fan. Place the cherry tomatoes, a pinch of chilli flakes (spicy!), the red vinegar, and brown sugar in a small saucepan with a splash of water. Heat over a medium-low heat and simmer for 20 min, stirring occasionally. Once sticky and thickened, remove the saucepan from the heat and set aside.
2 Roast potatoes
Meanwhile, chop the potatoes (skins on) into cubes. Add the potatoes to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the potatoes in the oil until they are fully coated. Roast in the oven for 25 min or until starting to turn golden and crisp.
3 Prep
Meanwhile, separate and wash the Boston lettuce leaves. Grate the Parmesan. Finely chop the rosemary. Slice each halloumi into 8 slices. Split the burger buns (toast them briefly on the inside if you like, but be careful not to burn them).
4 Finish potatoes
After 25 min, sprinkle the potatoes with the Parmesan and rosemary. Return the tray to the oven for a further 5 min.
5 Fry halloumi
Meanwhile, heat a large non-stick pan over a medium heat. Once hot, add the halloumi and fry for 2-3 min on each side until golden.
Tip! Don't fry the halloumi on too high a heat. It should be golden on the outside and soft on the inside.
6 Serve
Load the burger buns with the fried halloumi, tomato jam and lettuce leaves. Serve the rosemary potatoes on the side.
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