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Jim Grant
Sweet potato-halloumiburger
Burger made from beetroot, red onion, sugar, laurel, sweet potatoes, halloumi and arugula.
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Ingredients
Directions
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Light the barbecue.
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Cut the baby beet into cubes of ½ cm and the red onion into thin thin rings. Put the vegetables together in a bowl.
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Bring the vinegar, sugar and water to the boil. Stir through.
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Pour the mixture over the beet and onion. Add bay leaves, salt and pepper and mix well into a pickle. Let marinate for at least 1 hour.
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Cut the unpeeled sweet potatoes into slices of ½ cm in width. Scoop the oil through.
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Place the sweet potato on the barbecue grill and grill for about 5 minutes.
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Meanwhile, cut the halloumi into a slice per portion and grill for 3 minutes on the barbecue. Turn halfway. Keep warm under aluminum foil.
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Halve the halloumi slices in length.
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Cover half of the sweet potato with the arugula, pickle and halloumi. Cover with the rest of the sweet potato.
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Nutrition
160Calories
Sodium13% DV320mg
Fat12% DV8g
Protein10% DV5g
Carbs5% DV16g
Fiber8% DV2g
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