MONDAY
SHALLOT, SWEET POTATO & HALLOUMI BURGERS PREP AND COOK TIME 40 MINS SERVES 4
INGREDIENTS
● 400g echalion shallots, peeled and halved ● 250g pack halloumi, sliced into 8 ● 1 large or 2 small sweet potatoes, thinly sliced ● 1 red chilli, deseeded and chopped ● Handful fresh mint leaves, chopped ● Zest 1 lime, grated
● ½ lime, juiced ● 1 tbsp olive oil ● 1 large ripe avocado, skinned, de-stoned and chopped
● 2 tbsp double cream ● 1 tsp red wine vinegar ● Handful of fresh coriander, chopped
● Salt and pepper ● 4 burger buns ● 1 Little Gem, leaves separated ● Tomato chilli jam
METHOD
1 Put the shallots, halloumi and sweet potato in a mixing bowl with the chilli, mint, lime zest and juice and 1 tbsp olive oil.
2 Mash the avocado with the cream, vinegar, coriander and lime. Season with salt and freshly ground black pepper.
3 Heat a barbecue or griddle pan, then cook the sweet potato and shallots for 5 minutes on each side until charred and tender. Cook the halloumi for 1 minute on each side or until charred. Halve and toast the burger buns.
4 Spread the mashed avocado onto the toasted bun bases, add a couple of Little Gem leaves then top with the shallots, halloumi and sweet potato. Pop the top of the bun on and serve with a helping of tomato chilli jam.