Halloumi And Sweet Potato Burgers Food

SWEET POTATOES WITH RED PEPPER & HALLOUMI

Steps:

• Rub each potato with a little oil and salt, then wrap in a double layer of foil.
• Pour the oil into a bowl and stir in the mint. Add the halloumi and toss until well coated in the minty oil. Wrap each piece in a strip of pepper. Cut four lengths of foil about 1cm wide and wrap one around the middle of each parcel to hold them together. You could use skewers instead, but be careful not to split the cheese.
• Heat the barbecue. When the coals glow red, put the potatoes directly on them. Cook for 30 mins, turning halfway. Unwrap a potato and check if it is cooked through. If not, rewrap and cook more, checking every 10 mins. Alternatively, bake in the oven at 200C/180C fan/gas 6 for 50 mins-1 hr.
• Meanwhile cook the pepper parcels on the barbecue or a griddle pan for 3-4 mins each side or until the pepper chars and the cheese melts a bit. Remove from the grill and unwind the foil or remove the skewers. Split the potatoes, add butter if you like, then lay a parcel in the centre of each. Add a squeeze of lemon and scatter over some parsley to serve.

CAJUN HALLOUMI BURGERS WITH SWEET POTATOES AND GARLIC MAYO

Steps:

• Before starting, preheat the oven to 425˚F. Wash and dry all produce Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with half the garlic salt (use all for 4 ppl) and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min.
• While sweet potatoes roast, 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. Add mayo, 1/4 tsp garlic and 1/8 tsp sugar (dbl both for 4 ppl) to a small bowl. Season with pepper, then stir to combine. Set aside.
• Whisk together Cajun Spice Blend, remaining garlic and 2 tbsp oil (dbl for 4 ppl) in a medium bowl. 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 until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
• Heat a large non-stick pan over medium-high heat. When hot, add halloumi to the dry pan. Cook until golden-brown, 2-3 min per side. (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 ppl!)
• Spread half the garlic mayo on bottom buns, then stack with halloumi, pickles, spinach and tomatoes. Close with top buns. Divide halloumi burgers and sweet potatoes between plates. Serve remaining garlic mayo on the side for dipping.