LENTIL BURGERS WITH TAHINI SAUCE

SERVES 4 PREP 15 MINS COOK 10 MINS PER SERVE 3389kj

1 tbsp vegetable oil 1 onion, finely chopped 2 cloves garlic, crushed 400g can brown lentils, drained, rinsed 400g can chickpeas, drained, rinsed 1 cup cooked longgrain brown rice ¼ cup sun-dried tomato pesto ¼ cup plain flour 4 hamburger buns, split lengthwise 50g baby spinach leaves 1 carrot, cut into ribbons 8 slices drained canned beetroot sumac, to sprinkle

TAHINI SAUCE

½ cup extra-light sour cream 2 tbsp tahini 2 tbsp warm water

1 In a large frying pan, heat half oil on medium. Saute onion 5 mins. Add garlic, cook 1 min or until fragrant. Cool slightly.

2 In a food processor, place onion mixture, lentils, chickpeas, rice and pesto. Process until almost smooth. Shape mixture into 4 patties, about 10cm in diameter. Lightly dust patties with flour.

3 In a large, non-stick frying pan, heat remaining oil on medium. Cook patties 2 mins each side or until heated and golden.

4 TAHINI SAUCE In a bowl, whisk sour cream, tahini and water.

5 Place burger bun bases on serving plates. Top with spinach, carrot, beetroot, a patty and a dollop of tahini sauce. Sprinkle with sumac. Top with remaining bread.