We’ve partnered with Hello Fresh to bring you three healthy and delicious recipes. First up we’re cooking a Mediterranean Haloumi, Pesto and Caramelised Onion Burger. This quick and easy burger features crispy chunks of haloumi, creamy pesto and a side of golden sweet potato wedges.

Serves 2

Ingredients:

• 2 sweet potatoes
• 1 brown onion
• 2 burger buns
• 1 block of haloumi
• 1 tomato
• 1 packet of mixed salad leaves
• Pesto dressing or mayonnaise
• 1 tbs balsamic vinegar (for the onion)
• 2 tsp balsamic vinegar (for the salad)
• 2 tsp water
• 1 tbs olive oil
• 1 tsp brown sugar

Method:

1. Preheat your oven to 240 degrees Celsius. Cut the sweet potato into 1cm wedges and place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer and bake until tender, 25-30 minutes.
2. While the wedges are baking, slice the haloumi into 4 thin pieces. Place the haloumi slices into a small bowl of cold water and leave to soak (TIP: Soaking the haloumi helps mellow out the saltiness).
3. Thinly slice you’re the brown onion and tomato.
4. In a medium frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Add the balsamic vinegar (for the onion), water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
5. Wash out the pan. Return the pan to a medium-high heat with a drizzle of olive oil. Drain the haloumi, pat dry with paper towel and cook until golden, 2 minutes each side.
6. Place the burger buns into the oven until heated through, 3 minutes.
7. In a medium bowl, combine the salad leaves (keep some undressed for the burgers) with the balsamic vinegar (for the salad) and olive oil. Season to taste.
8. Cut the buns in half. Spread the base of each bun with pesto dressing. Top with the reserved mixed salad leaves, the tomato slices, haloumi and caramelised onions. Serve with the sweet potato wedges and dressed salad leaves.

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