Haloumi Burger-Chips-n-Slaw

Nutrition per serve

Ingredients

• 2pcs potato
• 10g smoky barbecue seasoning
• 1pcs tomato
• 250g cooked beetroot
• 2pcs milk buns
• 180g haloumi
• 50g yoghurt ranch dressing
• 200g slaw mix
• 40ml burger sauce
• 15ml olive oil
• 15ml tomato sauce (optional)

Method

1. Step 1 — Bake chips
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 1cm-thick chips. Combine the barbecue seasoning and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the potato and toss to coat. Put the potato on the lined tray and bake on the upper oven shelf for 25 mins or until golden and tender.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the tomato and beetroot (see Make it yours). Halve the buns through the middle.
3. Step 3 — Cook haloumi
   Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the haloumi for 2 mins each side or until golden. Remove from the pan.
4. Step 4 — Toast buns
   Put the buns on an oven tray, cut-side up, and bake on the lower shelf for 4 mins or until lightly toasted.
5. Step 5 — Toss slaw and serve up
   Put the ranch dressing and slaw mix in a bowl and toss to combine. Layer the bun bases with the haloumi, burger sauce, tomato, beetroot, 1 tbs tomato sauce, if using, and some of the slaw, then sandwich with the tops. Serve the haloumi burgers with the chips and remaining slaw. Enjoy!
6. Step 6 — Make it yours
   Not a fan of beetroot? Don't add it! The burger will be just as delicious.

Allergens

Sulfit, Eier, Gluten, Milch, Sojabohnen, Wheat