Gluten-Free Halloumi Burger With Chimichurri Mayo & Wedges

Preheat the oven to 200°C/ 180°C (fan)/ gas 7

Cut your sweet potato[es] (skins on) into wedges

Add the wedges to a large baking tray with a drizzle of vegetable oil 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

Meanwhile, chop your parsley and coriander finely, including the stalks

Peel and finely chop (or grate) your garlic, then peel and finely chop your shallot[s]

Add the chopped herbs, garlic, shallot, dried oregano, chilli flakes (can't handle the heat? Go easy!) and 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil to a pestle & mortar and grind everything to form a smooth paste

Tip: No pestle & mortar? Pulse in a food processor!

Combine the paste with your red wine vinegar and mayo – this is your chimichurri mayo

Slice your tomato[es] as thinly as you can

Slice your halloumi in half lengthways (where the natural crease forms)

Heat a large, dry, wide-based pan (preferably non-stick with a matching lid) over a medium-low heat

Once hot, add the halloumi half[ves] to the pan and cook, covered, for 2-3 min or until softened

While the halloumi is cooking, slice your gluten-free brioche bun[s] horizontally through the middle and reassemble on a baking tray

Put the tray in the oven for 2-3 min or until toasted

Once softened, remove the halloumi half[ves] from the pan and place onto a clean board

While still hot, use a rolling pin to flatten and roll out each halloumi half until it is slightly larger in size than the brioche bun – this is your halloumi steak

Reheat the wide-based pan over a medium-high heat and add the halloumi steak[s] back to the pan

Cook for 1-2 min on each side or until golden and crisp