Smoky Haloumi Burgers and Wedges

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 5g country seasoning
• 5g smoky barbecue seasoning
• 180g haloumi
• 2pcs milk buns
• 1pcs tomato
• 50g baby spinach leaves
• 40ml vegan mayonnaise
• 15ml olive oil
• 3ml sugar
• 5ml extra virgin olive oil
• 3ml white or red wine vinegar
• 5ml dijon or wholegrain mustard

Method

1. Step 1 — Roast wedges
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled sweet potatoes into 2cm-thick wedges. Put the wedges on the lined tray, drizzle with 2 tsp olive oil, scatter with the country seasoning, season with pepper and toss to coat. Roast for 20-22 mins until golden and tender.
2. Step 2 — Prep ingredients
   While the wedges are roasting, combine the barbecue seasoning, 1 tbs water and ½ tsp sugar in a bowl.
3. Step 3 — Cook haloumi
   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 barbecue seasoning mixture and cook, turning, for 30 secs or until coated.
4. Step 4 — Toast buns
   While the haloumi is cooking, halve the buns through the middle. Put on an oven tray, cut-side up, and bake for 4 mins or until lightly toasted.
5. Step 5 — Prep tomato and spinach
   Meanwhile, thinly slice the tomato and season with salt and pepper. Whisk 1 tsp extra virgin olive oil and ½ tsp white wine vinegar in a large bowl and season with salt and pepper. Add half the spinach to the dressing and gently toss to coat.
6. Step 6 — Get ready to serve
   Combine the mayonnaise and 1 tsp dijon mustard in a bowl (or leave the mustard out if you prefer). Spread the bun bases with the mayonnaise mixture. Divide the haloumi, undressed spinach and some of the tomato among the bases, then sandwich with the bun tops. Add the remaining tomato to the dressed spinach. Serve the burgers with the wedges and salad.

Allergens

Sulphites, Milk, Egg, Gluten, Soy, Wheat