Halloumi Burger With Chimichurri Mayo & Wedges

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

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

Add the wedges to a large baking tray (or two!) with a drizzle of vegetable oil and give everything a good mix up

Put the tray[s] 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 your garlic and 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: Don't have a 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 brioche bun[s] horizontally through the middle (if required!) and reassemble them on a separate baking tray

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

Once softened, remove the halloumi from the pan and place onto a clean board

While they are still hot, use a rolling pin to flatten and roll out your halloumi half[ves] into a slightly larger 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