No-meat meals
Lighten up with a delish meatfree Monday, or any day!
1 cup tri-coloured quinoa 400g chickpeas, rinsed, drained ½ cup chopped coriander leaves ¼ cup sunflower seeds 2 tbsp sesame seeds 2 garlic cloves, crushed 1 tbsp ground cumin 2 tsp ground coriander 1 egg 1 egg yolk 2 tbsp olive oil 125g haloumi, sliced 4 bread rolls, split, toasted 60g bag rocket leaves 2 heirloom tomatoes, sliced chipotle barbecue sauce, baby cukes, to serve 1 Cook quinoa following packet instructions. Cool. 2 In the bowl of a food processor, combine quinoa, chickpeas, coriander, seeds, garlic, spices, egg and yolk. Process until smooth. Form ⅔ cups mixture into patties. Arrange on an oven tray lined with foil. Chill 30 minutes to firm. 3 Meanwhile, in a medium frying pan, heat half oil on medium. Fry haloumi 1-2 minutes each side until golden. Drain and set aside. 4 In same pan, heat remaining oil on medium. Cook patties 3-4 minutes each side until golden. Drain on paper towel. 5 Top toasted roll base with rocket, tomato, burger patty, haloumi and a dollop of chipotle barbecue sauce. Finish with roll top and serve with sliced baby cukes.