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Sweet Chilli Sloppy Joes with Parsley Chimichurri

Barker's of Geraldine

Natural colours and flavours

Serves 4 people

10-15mins Prep

10-15mins Cook

Dive into this sweet-and-spicy delight! Sloppy Joes get a fresh twist with parsley chimichurri and our Anathoth Farm Chef Series Sweet Chilli Relish. Good luck keeping it off your shirt!

By Barker's Professional

Ingredients

  • 4 Sugar
  • 1
  • 2
  • 2 tsp Smoked paprika
  • 2 tsp Ground coriander
  • 1 tsp
  • 1x400 g
  • 1×400 g
  • 1/2 cup
  • 1/4 cup
  • 3 tbsp Worcestershire sauce
  • 2 tbsp Tomato paste
  • 1/4 tsp
  • 1 tsp Salt

CHIMICHURRI

  • 3/4 cup Olive oil
  • 1/2 cup
  • 1 tbsp
  • 1 tsp
  • 1/4 or 1/2 Large & small Avocado

Method

  1. To make the sloppy joe filling, heat 2 tbsp oil in a large frying pan over medium-high heat. Add onion and garlic and saute for 3 minutes, then add spices and cook for another 3 minutes, stirring often, until nutty and fragrant.
  2. Add remaining ingredients and stir well. Reduce heat to a simmer and allow to cook for 10 minutes, until a thick sauce consistency.
  3. Meanwhile, to make the chimichurri, combine all ingredients except for the avocado with a stick blender until parsley is very finely chopped. Mash avocado with a fork, then stir through the parsley mixture.
  4. To serve, spread each top and bottom bun with generous amounts of Anathoth Farm Chef Series Sweet Chilli Relish.
  5. Top each bottom bun with a few generous dollops of sloppy joe filling, followed by chimichurri and finally a top bun. Serve immediately.
  6. HANDY HINT If meat is preferred, replace lentils and jackfruit with 2-3 cups cooked and pulled chicken or por

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