Sweet Chilli Sloppy Joes with Parsley Chimichurri
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 burger buns, split
- 1 onion, diced,finely chopped
- 2 cloves garlic
- 2 tsp Smoked paprika
- 2 tsp Ground coriander
- 1 tsp cumin seeds
- 1x400 g can lentils
- 1×400 g can jackfruit, rinsed, tough
- 1/2 cup stock of choice (I used chicken)
- 1/4 cup Anathoth Farm Chef Series Sweet Chilli Relish
- 3 tbsp Worcestershire sauce
- 2 tbsp Tomato paste
- 1/4 tsp ground black pepper
- 1 tsp Salt
CHIMICHURRI
- 3/4 cup Olive oil
- 1/2 cup tightly packed parsley, roughly chopped
- 1 tbsp Anathoth Farm Chef Series Sweet Chilli Relish
- 1 tsp red wine vinegar
- 1/4 or 1/2 Large & small Avocado
Method
- 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.
- Add remaining ingredients and stir well. Reduce heat to a simmer and allow to cook for 10 minutes, until a thick sauce consistency.
- 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.
- To serve, spread each top and bottom bun with generous amounts of Anathoth Farm Chef Series Sweet Chilli Relish.
- Top each bottom bun with a few generous dollops of sloppy joe filling, followed by chimichurri and finally a top bun. Serve immediately.
- HANDY HINT If meat is preferred, replace lentils and jackfruit with 2-3 cups cooked and pulled chicken or por
