Peri Peri Haloumi Burgers

Nutrition per serve

Ingredients

• 1pcs carrot
• 200g beetroot
• 2pcs milk buns
• 180g haloumi
• 40ml peri peri sauce
• 10g toasted sesame seeds
• 50g aioli mayonnaise
• 50g mixed salad leaves
• 15ml extra virgin olive oil
• 5ml red or white wine vinegar
• 10ml olive oil
• 3ml honey

Method

1. Step 1 — Cook carrot and beetroot
   Preheat the oven to 200C, fan-forced. Halve the carrot lengthwise and thinly slice. Halve the unpeeled beetroot and thinly slice. Put the carrot and beetroot in a medium saucepan of cold salted water and bring to the boil (see cooking tip). Reduce the heat to medium and cook for 14-15 mins until tender.
2. Step 2 — Make dressing
   While the vegetables are cooking, put 2 tsp extra virgin olive oil and 1 tsp red wine vinegar in a large bowl and whisk to combine. Season with salt and pepper.
3. Step 3 — Toast buns
   Halve the buns through the middle. Put on an oven tray, cut-side up, and bake for 6 mins or until toasted.
4. Step 4 — Pan-fry haloumi
   Meanwhile, slice the 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. Add the peri peri sauce (peri peri has a chilli kick; reduce the amount if preferred), 1 tbs water and ½ tsp honey to the haloumi and cook, stirring, for 1 min or until slightly reduced and the haloumi is coated.
5. Step 5 — Toss carrot and beetroot
   Drain the carrot and beetroot and return to the pan. Add the sesame seeds and 1 tsp extra virgin olive oil, season with salt and pepper, then toss to combine.
6. Step 6 — Assemble and serve
   Spread the buns with the aioli. Fill with the haloumi, half the carrot and beetroot mixture and some of the salad leaves. Add the remaining carrot and beetroot mixture and remaining salad leaves to the dressing and toss to coat. Serve the burgers with the carrot and beetroot salad.

Allergens

Sulphites, Milk, Egg, Gluten, Soy, Wheat, Sesame