avec quartiers de pommes de terre et mayo à l’ail
Ingrédients : Pomme de terre à chair jaune • Haut de cuisse de poulet • Halloumi (lait de vache pasteurise, lait de chèvre et de brebis pasteurisé, présure, sel, enzyme microbienne, chlorure de calcium, menthe séchée) (lait) • Pain artisan (farine de blé enrichie, eau, huile de canola, levure, sucre, sucre inverti, sel, vinaigre, fibres d'agrumes, mono- et diglycérides d'acides gras, farine de soya, carbonate de calcium, stéaroyl-2-lactylate de sodium, phosphate monocalcique, amylase, xylanase, acide ascorbique, adoucissant pour pâte, sorbate de potassium, propionate de calcium, sulfate de calcium, levain de blé dur séché (produits de blé dur moulus, culture bactérienne), gomme xanthane, gomme guar) (lait, soya, blé) • Cornichons à l’aneth (concombres, eau, vinaigre, sel, chlorure de calcium, benzoate de sodium, épices, arômes naturels, polysorbate 80, curcuma) • Tomates Roma • Mayonnaise (huile de canola et/ou de soya, œuf entier liquide, jaune d'œuf surgelé, eau, sel, sucre, vinaigre, jus de citron concentré, extrait d'épices, moutarde, acide lactique, EDTA de calcium disodique) (moutarde, œuf) • Épinards • Mélange d’épices acidulé à l’ail (ail granulé, semoule de maïs, sel, flocons de poivrons déshydratés, épices, sucre, fines herbes, huile de canola, dioxyde de silicium, acide citrique) (sulfites) • Mélange d’épices cajun (légumes déshydratés (ail, oignon), poudre de paprika, épices et herbes, amidon de maïs, poivre de Cayenne, huile de canola, oléorésine de paprika, dioxyde de silicium) • Ail.
Allergens
Utensils
Tags
Haloumi
1 unit(s)
Pomme de terre à chair jaune
350 g
Gousses d'ail
1 unit(s)
Tomato
1 unit(s)
Jeunes épinards
56 g
Mélange d'épices cajun
5 g
Mélange d’épices acidulé à l’ail
7 g
Mayonnaise
4 tbsp
Pain artisan
2 unit(s)
Cornichon à l'aneth, en tranches
90 mL
Hauts de cuisse de poulet
270 g
Poivre*
0.063 tsp
Huile*
3 tbsp
Sucre*
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.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry 4-5 min per side until golden and cooked through.** Transfer to a plate and cover to keep warm.
- 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 buns so they don't burn.)
- Heat the same 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.)
- Spread half the garlic mayo on bottom buns, then stack with chicken, halloumi, 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 chicken thighs, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 4-5 min per side until golden and cooked through.** Transfer to a plate and cover to keep warm. Use the same pan to cook halloumi in step 5.
Stack buns with chicken.
1220
kcal
Calories
74
g
Fat
25
g
Saturated Fat
76
g
Carbohydrate
8
g
Sugar
8
g
Dietary Fiber
62
g
Protein
230
mg
Cholesterol
2480
mg
Sodium
0.5
g
Trans Fat
1700
mg
Potassium
400
mg
Calcium
8
mg
Iron
