BEETROOT BURGER

(Replacement for red meat)

>> Ingredients

3 tbsp olive oil

1 finely chopped onion 2 crushed garlic cloves 2 grated beetroots

1 grated courgette

2 grated carrots

100g / 3½oz porridge oats 400g drained chickpeas 3 tbsp tahini

1 large free-range egg yolk 4 thinly sliced spring onions

3 tbsp finely chopped fresh coriander

Freshly ground black pepper and sea salt

>> Instructions:

1. Shallow-fry onion and garlic for four to five minutes until they get soft. Add all the grated vegetables to it and drain all the excess water.

2. Mix oats, chickpeas, tahini and egg yolk in a food processor. After that, tip the mixture into a bowl and add the grated vegetables, spring onions and coriander to it. Season it with sea salt and pepper.

3. Divide the mixture and shape them into burgers. Cover and refrigerate them for least 30 minutes

4. Meanwhile, for the salad preparation, place a griddle pan over high heat or pre-heat a grill.

5. Drizzle the extra virgin olive oil. Sprinkle some garlic, chillies and season it with black pepper. Cook it on a hot griddle.

6. Beat together all the dressing ingredients in a bowl. Mix it with the salad leaves and cooked beetroots, and set aside.

7. Heat two tablespoons oil in a frying pan over medium heat. Cook the burgers, in batches if necessary, for two to three minutes on each side

8. To serve, lightly toast the sourdough buns and top each base with hummus, avocado, beansprouts, red cabbage, a beetroot burger and the bun lid.