If you love a vegetarian burger, you'll be very satisfied with this simple homemade delight!
Preheat the oven to 200°C/180°C fan-forced.
Place the sweet potato on the lined oven tray and toss in the olive oil and rosemary. Season with salt and pepper and cook for 35-40 minutes or until tender and golden. Add the bake-at-home burger buns to the oven in the last 5 minutes to bring them to life.
Just before serving, heat a greased medium frying pan over a medium-high heat. Add the haloumi slices and cook for 1-2 minutes on each side or until golden.
To assemble the burgers, halve the buns and fill them with the rocket, tomato, haloumi and a generous dollop of the traditional pesto. Serve with the golden sweet potato rosemary chips on the side. Yum!
This recipe was supplied by Hello Fresh.
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