Haloumi Sliders With Beetroot
Servings
Prep Time
Cook Time
Ready In
Recipe: #31391
February 09, 2019
"From our Saturday newspaper The Weekend West. Times are estimated. NOTE full recipe name was Haloumi Sliders With Agrodolce Beetroot,"
Ingredients
Nutritional
- 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.