Moroccan Vegetable Burgers with Beetroot and Carrot Salad

Serves 4, Prep 14 mins, Cook 6 mins

1 tblsp olive oil 4 Moroccan vegetable patties 4 soft white rolls, split ¹/³ cup hummus 60g mixed salad leaves, washed Fresh mint sprigs, to garnish

BEETROOT AND CARROT SALAD 425g can diced beetroot 2 tblsps olive oil 2 tblsps white vinegar 1 tsp Moroccan seasoning 2 cups shredded carrot (170g) ¼ cup shredded fresh mint

1 Heat oil in a large, non-stick frying pan over a medium heat. Add patties. Cook for about 2 to 3 minutes on each side, or until golden brown and heated through. Remove. 2 Meanwhile, to make salad, drain beetroot. Place on a plate lined with absorbent kitchen paper. Pat dry. 3 Whisk oil, vinegar and seasoning in a large bowl. Add beetroot, carrot and mint. Toss well. 4 To assemble, spread the base of rolls with hummus. Top with leaves, patties and salad. Replace tops.

Serve garnished with mint sprigs.