Sweet potato-halloumiburger

Name: sweet potato-halloumiburger
Cook time: 20 min
Total time: 80 min
Yield: 10
Ingredients: 100 g baby beetroot natural; Red onion; 65 g White wine vinegar; 15 g granulated sugar; 75 ml water; 1 dried laurel leaves; tl salt; 4 sweet potato cleaned up; 2 el (olive oil; 200 g halloumi cheese; 40 g arugula

Burger made from beetroot, red onion, sugar, laurel, sweet potatoes, halloumi and arugula.

Ingredients

Kitchen Stuff

1 barbecue
1 aluminium foil

Directions

Light the barbecue.
Cut the baby beet into cubes of ½ cm and the red onion into thin thin rings. Put the vegetables together in a bowl.
Bring the vinegar, sugar and water to the boil. Stir through.
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.
Cut the unpeeled sweet potatoes into slices of ½ cm in width. Scoop the oil through.
Place the sweet potato on the barbecue grill and grill for about 5 minutes.
Meanwhile, cut the halloumi into a slice per portion and grill for 3 minutes on the barbecue. Turn halfway. Keep warm under aluminum foil.
Halve the halloumi slices in length.
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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