Sweet potato and halloumi sandwich

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