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
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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)
Allergens highlighted by † (sulphites, egg, soya, milk, 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 (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)
3
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)
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 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
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 bun – 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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