Sweet potato and halloumi sandwich
Level-up your lunch with this fantastic veggie sandwich. The combination of salty halloumi, crunchy lettuce and the chilli tang of chimichurri - just wow.
1 large sweet potato
2½ banana shallots
4 tbsp olive oil
1½ tsp dried oregano
1 tbsp cumin seeds
½-1 red chilli (depending on how spicy you like it)
A small bunch of parsley
1 garlic clove
1-2 tbsp red wine vinegar (depending on how sharp you like it)
250g pack of halloumi
1 baby gem lettuce
4 ciabatta rolls
Salt and black pepper
Preheat the oven to 220°C/200°C fan/gas mark 7.
Leaving the skin on, cut the potatoes into roughly 1cm (½in) rounds. Peel and halve 2 of the shallots lengthways. Put the potatoes and shallots into a large roasting tin, toss with 1 tablespoon of the olive oil, 1 teaspoon of dried oregano, the cumin seeds and plenty of seasoning, then spread roughly into a single layer so that everything roasts evenly. Roast in the oven for 20 minutes, flipping halfway, until soft and a little caramelised.
Meanwhile, make the chimichurri. Finely chop the remaining shallot half and the red chilli and scrape into a small bowl. Finely chop the parsley (stalks and all), add to the bowl, then crush in the garlic clove. Add the remaining ½ teaspoon of dried oregano, tablespoons of olive oil, the vinegar and 2 tablespoons of water. Stir and season to taste.
Once the veg is roasted, set aside to cool a little while you fry the halloumi. Cut the halloumi into thick slices and get a non-stick frying pan over a medium-high heat. Add the halloumi and fry until deeply golden, about 2 minutes on each side.
Assembly time. Roughly tear the lettuce leaves. Halve the ciabatta rolls and spread the bottom of each roll with a little chimichurri. Layer in the roasted veg, halloumi and torn lettuce leaves, then spoon over any remaining chimichurri and sandwich together. A veggie sandwich dream.
Recipe credit: Fresh MOB by Mob Kitchen