CLASSIC BURGER

We all love a burger, right? So, I had to create my super-healthy plant-based version that still has a satisfying bite. And swapping out the bun for a wholemeal pita means that all the flavour of the patty takes centre stage and it’s far easier to eat without all the fillings dropping out – genius!

SERVES 1

H 1 tsp rapeseed oil

H ½ white onion, finely chopped

H 1 garlic clove, finely chopped

H ½ tsp dried rosemary

H ½ tsp dried thyme

H Plant-based mince, 1½ x the size and thickness of your palm

H Pinch of black pepper

H 4 cherry tomatoes

H 1 wholemeal pita

H 3 Little Gem lettuce leaves

H ½ red onion, thinly sliced

FOR THE TOMATO KETCHUP

H 1 tbsp tomato purée

H 2 large pinches of white pepper

H ¼ tsp paprika

H Juice of ¼ lemon

H Freshly ground black pepper

1 Preheat the oven to 180°C (160°C fan/350°F/Gas 4).

2 Heat the oil in a non-stick frying pan over a low to medium heat and cook the onion, garlic, rosemary, and thyme until soft.

3 Transfer the onion to a bowl and mix with the plant-based mince until thoroughly combined. Season with black pepper and, with your hands, mould the mixture into a patty shape.

4 Preheat a griddle pan over a medium heat and cook the burger for about 2 minutes on each side, until the edges brown. Transfer the pan to the oven and cook for a further 10 minutes, to make sure it is cooked through.

5 While the burger is cooking, make the tomato ketchup. Place all the ingredients in a small bowl with 4 tablespoons of water and stir until thoroughly combined.

6 Transfer the burger to a plate and keep warm. Place the cherry tomatoes on the hot griddle and place these in the oven to roast until they begin to burst. At the same time warm the pita in the oven.

7 When ready to serve, slice open the warmed pita, add the lettuce leaves, sliced red onion, and the delicious burger, and top with those bursting cherry tomatoes.