2 weeks Ago By Chanelle Georgina
In as little as 20 minutes, I enjoyed potato wedges and a halloumi burger with avocado and salad leaves. I did not need a recipe as I’ve made this meal plenty of times in the oven, so I made the potato wedges this way: First, I chopped the potatoes into wedges by cutting them into quarters and slicing them diagonally. Then, in a large bowl, I poured in some olive oil, salt, pepper, and paprika seasoning and added the chopped potato wedges to coat them in the seasoned olive oil.
Normally, this is where I would have had the oven pre-heated and a baking tray lined with foil ready for the potato wedges to be cooked in around 35 minutes. But, this time, I used the air fryer , which I put on 200C for 20 minutes. This, however, meant my potato wedges were overcooked—and next time, I will check on them after just 10 minutes.
While the potato wedges didn’t come out as lovely as they normally do (because of the overcooking), one ingredient saved them – tomato ketchup. That's right. The popular condiment saved the day, and thankfully, the halloumi burger was top-notch; here’s how I made it.
Ingredients Two slices of halloumi Burger bun, toasted Salad leaves Half an avocado First, fry the halloumi on each side in a frying pan on medium-high heat for a few minutes until lightly browned. Meanwhile, slice the burger bun in half and place it in the toaster to be cooked for a few minutes. Once the burger bun is toasted, spread on the avocado, top with the cooked halloumi slices, and add some salad leaves.
Other relishes are also encouraged, such as jalapenos, mushrooms, or mayonnaise—the list can go on. I added some salad leaves and avocado as a side dish, but it is advised to create a more filling salad. A simple side salad can include romaine lettuce, chopped cucumbers, tomatoes, red onions, olives, crumbled feta, and a balsamic vinaigrette.
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