with Potato Wedges and Garlic Mayo
Ingredients: Yellow potato • Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Artisan bun (milk, soy, wheat) (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) • Roma tomato • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, natural flavours, polysorbate 80, turmeric) • Spinach • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Grade A egg • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) • Cajun spice blend (dehydrated vegetables (garlic, onion), paprika powder, spices and herbs, corn starch, cayenne pepper, canola oil, oleoresin paprika, silicon dioxide) • Garlic.
Allergens
Tags
Egg
2 unit(s)
Halloumi Cheese
1 unit(s)
Yellow Potato
350 g
Garlic, cloves
1 unit(s)
Tomato
1 unit(s)
Baby Spinach
56 g
Cajun Spice Blend
5 g
Zesty Garlic Blend
7 g
Mayonnaise
4 tbsp
Artisan Bun
2 unit(s)
Dill Pickle, sliced
90 mL
Pepper*
0.063 tsp
Oil*
3 tbsp
Sugar*
0.125 tsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and Zesty Garlic Blend, then toss to coat.
- Roast in the middle of the oven for 18-20 min, stirring halfway through, until tender and golden.
- Meanwhile, cut halloumi into 1/4-inch-thick slices.
- Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Peel, then mince or grate garlic.
- Cut tomato into 1/4-inch slices.
- Drain, then roughly chop pickles.
- To a small bowl, add mayo, 1/4 tsp (1/2 tsp) garlic and 1/8 tsp (1/4 tsp) sugar. Season with pepper, then stir to combine. Set aside.
- In a medium bowl, whisk together Cajun Spice Blend, remaining garlic and 2 tbsp (4 tbsp) oil.
- Add halloumi slices.
- Gently stir to coat completely. Set aside.
- Halve buns, then arrange on an unlined baking sheet, cut-side up.
- Toast in the top of the oven for 3-4 min, until golden. (TIP: Keep your eye on them so they don't burn.)
- Heat a large non-stick pan over medium-high.
- When hot, add halloumi to the dry pan. Cook for 2-3 min per side, until golden. (NOTE: Reduce heat to medium after you flip slices if they're too dark.) (TIP: Don't overcrowd the pan; cook halloumi in 2 batches for 4 servings.) Transfer to a plate.
- Reheat pan over medium-high. Add 1 tbsp (2 tbsp) oil, then crack in 2 (4) eggs. Season with salt and pepper. Pan-fry, covered, until egg whites are set, 2-3 min. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp butter instead of oil.)
- Spread half the garlic mayo on bottom buns, then stack with halloumi, eggs, pickles, spinach and tomatoes. Close with top buns.
- Divide halloumi burgers and potato wedges between plates.
- Serve remaining garlic mayo on the side for dipping.
If you've opted to add eggs, transfer halloumi to a plate. Reheat pan over medium-high. Add 1 tbsp (2 tbsp) oil, then crack in 2 (4) eggs. Season with salt and pepper. Pan-fry, covered, until egg whites are set, 2-3 min. (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp butter instead of oil.)
Stack buns with eggs.
1140
kcal
Calories
74
g
Fat
25
g
Saturated Fat
78
g
Carbohydrate
9
g
Sugar
8
g
Dietary Fiber
41
g
Protein
290
mg
Cholesterol
2410
mg
Sodium
0.5
g
Trans Fat
1450
mg
Potassium
500
mg
Calcium
8
mg
Iron
