Halloumi Burger

with Tomato Jam and Rosemary Potatoes

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Instructions

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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.

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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.

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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). 

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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. 

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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.

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6 Serve

Load the burger buns with the fried halloumi, tomato jam and lettuce leaves. Serve the rosemary potatoes on the side. 

Tips for fussy eaters

Can't handle the heat? Leave out the chilli flakes!

Pro tip

Don't fry the halloumi on too high a heat. It should be golden on the outside and soft on the inside.

Sweet tomatoes and salty cheese pair perfectly in this Mediterranean-inspired supper.

Cooking Time: 35 min

Cals 772 · Prot 33 · Carbs 77 · Fat 36

Ingredients

Number of people

Burger

Boston lettuce 1 Piece
Burger bun 2 Pieces
Halloumi 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 30 Grams
Fresh rosemary 10 Grams

Sweet tomatoes and salty cheese pair perfectly in this Mediterranean-inspired supper.

Cooking Time: 35 min

Cals 772 · Prot 33 · Carbs 77 · Fat 36

Instructions

photo

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.

photo

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.

photo

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). 

photo

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. 

photo

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.

photo

6 Serve

Load the burger buns with the fried halloumi, tomato jam and lettuce leaves. Serve the rosemary potatoes on the side. 

Tips for fussy eaters

Can't handle the heat? Leave out the chilli flakes!

Pro tip

Don't fry the halloumi on too high a heat. It should be golden on the outside and soft on the inside.

Ingredients

Number of people

Burger

Boston lettuce 1 Piece
Burger bun 2 Pieces
Halloumi 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 30 Grams
Fresh rosemary 10 Grams
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