Register
Chimichurri Sausage Pitta with Slaw and Sweet Potato Fries
Ingredients
-
1 sachet Chimichurri Seasoning
-
2 medium sweet potatoes, peeled and cut into “chips”
-
1 tablespoon cornflour
-
2 tablespoon oil
-
Juice of 1 lime
-
1 tablespoon mayonnaise
-
1 carrot, grated or spiralised
-
50 gram (2 ounce) red cabbage, finely sliced
-
2 spring onions, finely sliced
-
2 pittas, warmed through in oven
-
100 gram (4 ounce) cooking chorizo, cooked according to pack
Key Products
Instructions
- 1 Pre-heat the oven to 220°C, 425°F, Gas Mark 7.
- 2 For the sweet potato fries toss the “chipped” sweet potato along with the cornflour, 1 tbs of the oil and 1tsp Chimichurri Street Food Seasoning in a bowl until coated. Arrange evenly onto a non-stick oven proof tray and cook for 20-25 minutes, turning halfway through cooking.
- 3 Meanwhile for the ‘slaw combine the lime juice, mayonnaise and 2 tsp Chimichurri Street Food Seasoning in a bowl, add the carrot, cabbage, spring onions and stir to combine.
- 4 Divide the slaw between 2 warm pittas and top with the cooked chorizo sausage. Combine the remaining Chimichurri Street Food Seasoning with 1 tbs oil and 1-2 tbs water and drizzle over the pitta. Serve with the sweet potato fries.
More To Savour
