Haloumi Sliders With Beetroot

Prep Time
Cook Time
Ready In

"From our Saturday newspaper The Weekend West. Times are estimated. NOTE full recipe name was Haloumi Sliders With Agrodolce Beetroot,"

Original recipe yields 4 servings


  • Serving Size: 1 (195.4 g)
  • Calories 415.6
  • Total Fat - 20.2 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 0 mg
  • Sodium - 892.8 mg
  • Total Carbohydrate - 53.1 g
  • Dietary Fiber - 5.6 g
  • Sugars - 14 g
  • Protein - 10.2 g
  • Calcium - 83.3 mg
  • Iron - 3.6 mg
  • Vitamin C - 54.9 mg
  • Thiamin - 0.4 mg

Step 1

Heat oil over a low to medium heat in a large non-stick frying pan and when it is hot, add the grated beetroot, salt, chilli flakes and brown sugar and cook for about 5 to 7 minutes, to allow the beetroot to cook, through and some of the juices to reduce.

Step 2

Now add the orange zest and juice and cook for a further 4 to 5 minutes, which will make things a little sticky and syrupy.

Step 3

Now the beetroot chutney is ready, and it can be served hot or cold.

Step 4

Cut the haloumi into 8 slices about 1 to 1.5 cm thick each and then barbecue, grill/broil or fry the haloumi on a lightly oiled surface over high heat for about a minute each side, until each slice is golden and then squeeze over some lemon juice.

Step 5

At the same time toast the outside of your bread until the middle is hot and steamy, and the outside is crusty and warm.

Step 6

To assemble the burger, cut the bread or rolls in half and layer with some beetroot chutney, a sprinkling of hazelnuts and a slice of haloumi, topped with a couple of leaves of each herb and drizzle with a touch of olive oil and sandwich on the other half of the bread.

Step 7

TIP - cut the slices slightly on the thinner side if the haloumi block is smaller than 250 grams as not all blocks of haloumi are equal in size.

Tips & Variations

No special items needed.