Sesame-Crusted Haloumi Burger with Sweet Chilli Mayo
Cut the haloumi into 1cm slices (you should get 2 pieces per person). Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes. TIP: Soaking the haloumi helps mellow out the saltiness. Slice the cucumber into 1cm rounds. Slice the tomato into 1cm rounds. Grate the carrot (unpeeled). Pick the coriander leaves. In a small bowl, combine the mayonnaise and sweet chilli sauce.
In the shallow bowl, whisk the egg with a fork. On a plate, combine the sesame seeds, black sesame seeds and plain flour.
Pat the haloumi dry with paper towel. Dip the haloumi slices into the egg, then gently press both sides into the sesame seed flour mixture. Place the sesame-crusted haloumi on a plate, ready to fry! TIP: Though a little messy, coating haloumi in sesame seeds provides a fabulous crunch and flavour.
In a medium frying pan, heat a generous drizzle of olive oil over a medium-high heat. When the oil is hot, add the sesame-crusted haloumi and cook for 2-3 minutes on each side, or until the sesame seeds are golden and the haloumi is soft. Transfer to a plate and set aside. TIP: Flip the haloumi only once to help the sesame seeds stay on while cooking.
Place the bake-at-home burger buns on a plate and microwave for 1 minute. Halve the buns and toast in the frying pan over a medium-high heat for 3-4 minutes or until golden. TIP: If you don't have a microwave, you can bake the buns on the wire rack at 180°C/160°C fan-forced for 3 minutes, or until heated through. Reserve a handful of mixed salad leaves for the burgers. In a medium bowl, combine the balsamic vinegar and olive oil (2 tsp for 2 people) / (1 tbs for 4 people). Add the grated carrot and remaining mixed salad leaves and toss to coat.
Divide the burger buns between plates and spread the bases with the sweet chilli mayo. Top with the reserved mixed salad leaves, sesame-crusted haloumi, cucumber, tomato and coriander. Serve with the salad.
Spring Clean Your Diet
HelloFresh Nutritionist Hannah Gilbert has created a guide to the best produce to eat at this time of the year:
To Live Longer: Cabbage contains sulforaphane, a cancer-fighting compound also found in other cruciferous vegetables such as broccoli, kale and cauliflower. The perks of cabbage is it can be fermented, becoming sauerkraut and kimchi. Packed to the rafters with probiotics, the acidity in the fermented cabbage helps your body absorb vitamins and minerals.
To Feel Full: Bananas are the ultimate spring snack. Chock-full of dietary antioxidants including dopamine and catechins, and rich in pectin and resistant starch, bananas regulate blood sugar levels, helping you to feel fuller for longer.
To Lower Cholesterol: As well as fighting against cancer and lowering the risk of disease, oranges are full of soluble fibre, which lower cholesterol in the body.
The Brain Booster: Asparagus contains folate which, when combined with Vitamin B12, helps our brains fight cognitive decline.