Chimichurri Courgette & Halloumi Sandwich
Up your sarnie game with a South American twist. You'll coat courgette ribbons in tangy chimichurri, chock full of garlic, chilli and herbs. Load it onto ciabatta with grilled halloumi, smoky roast potatoes and garlic mayo. Banging.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Chop your potatoes (skins on) into bite-sized pieces
Add the chopped potatoes to a baking paper-lined baking tray (or two!) with a drizzle of olive oil and your ground smoked paprika
Give everything a good mix up and put the tray[s] in the oven for an initial 10 min
Peel lengths off your courgette[s] with a peeler until you end up with a pile of courgette ribbons
Roughly chop the remaining courgette
Peel and finely chop (or grate) your garlic
Chop your parsley finely, including the stalks
Peel and finely dice your shallot[s]
Once the potatoes have had an initial 10 min, remove the tray[s] from the oven and add the chopped courgette
Give everything a good mix up, then return the tray[s] to the oven and cook for 15-20 min further or until the potatoes and courgette are crisp and golden – these are your smokey potatoes & courgette
Grind half your red wine vinegar, half the chopped garlic (you'll use the rest later!), 2 tbsp [3 tbsp] [4 tbsp] olive oil, diced shallot, chopped parsley, dried oregano and chilli flakes (can't handle the heat? Go easy!) in a pestle & mortar – this is your chimichurri
Tip: Don't have a pestle & mortar? Pulse in a food processor!
Combine the courgette ribbons and the chimichurri in a large bowl and give everything a good mix up – this is your chimichurri courgette
Wash your lettuce and pat dry with kitchen paper, then remove 1 leaf per person and set aside
Chop the inner core into quarters, lengthways
Combine your mayo and remaining chopped garlic (not a fan of raw garlic? Just add a little!) with a drizzle of olive oil and a small splash of water – this is your garlic sauce
Slice your halloumi in half, lengthways (like you're slicing a burger bun!)
Once the potatoes are nearly ready, heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a drizzle of olive oil
Add the sliced halloumi and cook for 2-3 min on each side or until the halloumi is browned
Slice your ciabatta[s] in half and place in the toaster for 1-2 min or until toasted
To build, top your toasted ciabatta base with a reserved lettuce leaf, the chimichurri courgette, the browned halloumi and the toasted ciabatta lid – this is your chimichurri courgette & halloumi sandwich
Serve the lettuce wedges to the side with a small drizzle of olive oil and the remaining red wine vinegar
Serve the smokey potatoes & courgette to the side, then drizzle over the garlic sauce and enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, milk, mustard, sulphites).
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.
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