with Rosemary Sweet Potato Wedges
Ingredients: Sweet 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) • Grade A egg • Roma tomato • Basil pesto (milk) (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) • 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) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Rosemary.
Allergens
Tags
Halloumi Cheese
1 unit(s)
Artisan Bun
2 unit(s)
Sweet Potato
2 unit(s)
Rosemary, sprig
1 unit(s)
Spring Mix
28 g
Tomato
1 unit(s)
Basil Pesto
0.25 cup
Mayonnaise
4 tbsp
Egg
2 unit(s)
Pepper
0.13 tsp
Oil
1 tbsp
Salt
0.133 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Strip rosemary leaves from stem, then finely chop 1 tsp (2 tsp).
- Cut sweet potatoes into 1/2-inch wedges.
- To a parchment-lined baking sheet, add sweet potatoes, rosemary and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-24 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, cut halloumi into 1/4-inch slices.
- Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.
- Cut tomato into 1/4-inch slices.
- In a small bowl, stir together pesto and mayo. Set aside.
- Heat a large non-stick pan over medium.
- When hot, add halloumi to the dry pan. (NOTE: Don't crowd the pan. For 4 servings, cook in batches.) Cook for 2-3 min per side, until golden. Transfer to a plate.
- In the same pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- 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 oil instead of butter.)
- Meanwhile, on an unlined baking sheet, halve buns, then arrange cut-sides up.
- Toast in the top of the oven for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)
- Spread some pesto mayo on buns.
- Stack spring mix, halloumi, eggs and tomatoes on bottom buns. Close with top buns.
- Divide burgers and sweet potato wedges between plates.
- Serve remaining pesto mayo alongside for dipping.
If you’ve opted to add eggs, transfer halloumi to a plate. In the same pan, heat 1 tbsp (2 tbsp) oil over medium-high. 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 eggs on bottom buns when assembling burgers.
1060
kcal
Calories
67
g
Fat
24
g
Saturated Fat
76
g
Carbohydrate
13
g
Sugar
9
g
Dietary Fiber
39
g
Protein
290
mg
Cholesterol
2130
mg
Sodium
0.5
g
Trans Fat
1100
mg
Potassium
500
mg
Calcium
6.5
mg
Iron
