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Quick vegetarian
Veggie sloppy joes with grilled halloumi

Veggie sloppy joes with grilled halloumi

Easy

Easy

Serves 4
Hands-on time 45 min

Give our vegetarian sloppy joes a go. The vegetable stew – made with harissa, lemon and chilli – is topped with griddled halloumi and served in brioche burger buns.

If you can, use fresh artichokes when in season.

Vegetarian recipes

Nutrition: per serving

Calories: 492kcals
Fat: 25.2g (13.2g saturated)
Protein: 23g
Carbohydrates: 39.5g (18.6g sugars)
Fibre: 7.4g
Salt: 2.4g

Nutrition: per serving

Calories: 492kcals
Fat: 25.2g (13.2g saturated)
Protein: 23g
Carbohydrates: 39.5g (18.6g sugars)
Fibre: 7.4g
Salt: 2.4g

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Ingredients

Olive oil for frying and grilling
1 red onion, grated
1 large carrot, grated
2 fat garlic cloves, grated
Bunch asparagus, stalks chopped, tips reserved (see make ahead)
1 tbsp harissa
400g tin chopped tomatoes
½ tsp dried marjoram
390g jar artichoke hearts in water, drained (see tip)
Grated zest and juice 1 lemon
Handful fresh herbs (dill/basil/coriander – any or a mix; optional)
225g halloumi (see make ahead), cut into slices
1 red chilli, chopped (or a good pinch chilli flakes)
A few fresh coriander leaves (optional)
4 brioche burger buns, split in half
Mustard mayonnaise to serve (we used Maille)

Method

Heat a splash of olive oil in a flameproof saucepan or casserole and fry the onion, carrot and garlic with a pinch of salt for 5 minutes. Add the chopped asparagus stalks and cook for another 2 minutes, stirring regularly.
Stir in the harissa, tomatoes and marjoram, then cook for 15 minutes. Stir in the drained artichoke hearts, then warm through in the sauce for 10 minutes or so. Add the lemon zest and juice and fresh herbs, if using, then taste and season.
Toss the asparagus tips and halloumi (see make ahead) in a bowl or food bag with some olive oil, the chilli and chopped coriander (if using), then cook in a griddle pan over the fire (or on a barbecue/stove) until lightly charred. Toast the buns.
Spread the buns with mayonnaise, then spoon over the stew and top with grilled halloumi and asparagus. Top with the bun lid to serve.