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Prep Time
40 min
Cuisine
South American
We've paired our tangy, spicy, herb-packed chimichurri with mayo to create the perfect burger sauce. Dollop it on your succulent halloumi burger, and serve as a dip with sweet potato wedges.
Prep Time
40 min
Cuisine
South American
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 1047 kJ 249 kcal |
4139 kJ 986 kcal |
Fat of which saturates |
13.1 g 5.3 g |
51.7 g 20.9 g |
Carbohydrate of which sugars |
24.6 g 6.3 g |
97.4 g 24.8 g |
Fibre | 2.1 g | 8.3 g |
Protein | 8.8 g | 34.8 g |
Salt | 0.9 g | 3.55 g |
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.
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
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 (don't like raw garlic? 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 (or processor)
Grind (or blitz) everything to form a smooth paste
Combine the paste with the red wine vinegar and mayo – 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)
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
Meanwhile, slice the brioche buns horizontally through the middle and reassemble them on a baking tray
Put the tray in the oven for 2-3 min or until toasted
Once softened, remove the halloumi halves from the pan and place onto a clean board
While they are still hot, use a rolling pin to flatten and roll out each halloumi half into a slightly larger size than the brioche bun – these are your halloumi steaks
Re-heat the wide-based pan over a medium-high heat and add the halloumi steaks back to the pan
Cook for 1-2 min on each side or until golden and crisp
Fill the toasted brioche buns with the tomato slices, halloumi steaks and a drizzle of chimichurri mayo
Serve the sweet potato wedges with any remaining chimichurri mayo to the side
Enjoy!