Chimichurri is a tangy, spicy, herb-packed sauce that originates in South America. We've paired it with mayo to create the perfect burger sauce to accompany delicious halloumi steaks and sweet potato wedges. What does the cheese say when it looks in the mirror? Hallou-mi!
Prep Time
40 min
Cuisine
South American
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
shallot
1 tomato
tomato
1 garlic clove
garlic
1 tsp dried oregano
dried oregano
1/2 tsp dried chilli flakes
dried chilli flakes
1 red wine vinegar sachet (15ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
10g coriander & parsley mix
200g halloumi cheese
cows milk(80%), sheeps milk& goats milk(20%), non animal rennet, salt
Allergens highlighted by † (sulphites, milk, egg, soya, gluten)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 425°F/ Gas 7
Cut the sweet potato[es] (skin on) into wedges
Add the wedges to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up
Put the tray in the oven for 25-30 min or until the wedges are tender and starting to crisp
2
While the wedges are cooking, chop the parsley and coriander finely, including the stalks
Peel and finely chop (or grate) the garlic
Peel and finely chop the shallot[s]
Add the chopped parsley, coriander, garlic (not a big garlic fan? Try using less!),shallot, dried oregano, chilli flakes (can't handle the heat? Go easy!) and 1 tbsp [2 tbsp] olive oil to a pestle and mortar
3
Grind everything to form a smooth paste and season generously with salt and pepper
Combine the paste with the red wine vinegar and mayonnaise - this is your chimichurri mayo
Slice the tomato[es] as thinly as you can
Slice the halloumi in half lengthways (where the natural crease forms)
4
Heat a large, dry, wide-based pan (preferably non-stick with a matching lid) over a medium-low heat
Once hot, add the halloumi halves to the pan and cook, covered, for 2-3 min or until softened
5
Meanwhile, slice the brioche rolls in half and reassemble them onto a baking tray
Put the tray in the oven for 2-3 min or until toasted
6
Once softened, remove the halloumihalves from the pan and place onto a clean board
While they are still hot, use a rolling pin to flatten and roll out each halloumihalf into a slightly larger size than the brioche - these are your halloumi steaks
7
Re-heat the wide-based pan over a medium-high heat and add the halloumisteaks back to the pan
Cook for 1-2 min on each side or until golden and crisp
8
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