Feel Good

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.

Written by Beth Williams
Published 29.04.2023

Serves: 4

 

INGREDIENTS

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

 

METHOD

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

Other stories by Beth Williams
New York Times most popular recipes of 2023
24.02.2024

Gochujang butter noodles

Beth Williams
24.02.2024

Lip care saviours to moisturise your dry lips

Beth Williams
Grilled Cheese Social recipe
21.02.2024

Honey grilled cheese with crispy chilli

Beth Williams
Ottolenghi recipe
17.02.2024

Ottolenghi’s confit salmon pappardelle with cardamom and lime

Beth Williams
Margarita month
14.02.2024

Pink Margarita

Beth Williams
10.02.2024

Easy fluffy banana pancakes

Beth Williams