New Zealand Woman’s Weekly

Roast pumpkin, feta & pesto lettuce burger aka “bunce”

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SERVES 2

There’s a new trend where lettuce leaves are used in lieu of bread buns for those following a gluten-free diet and they’re then referred to as a “bunce”. Get it? Nor do I! However, I do support the notion that those avoiding gluten shouldn’t miss out on burgers and it turns out cos lettuce leaves are mighty effective at supporting all the usual burger fillings for easy eating. Magic! 4x 3cm-thick slices

butternut pumpkin

2 spring onions

Olive oil, for brushing

Salt, for sprinkling

2 tbsp balsamic vinegar

1 cos lettuce

80g feta, cut into 4 slices

2 tbsp store-bought pesto

½ cup cherry tomatoes, sliced

1 Preheat oven to 180°C. Line a tray with baking paper.

2 Brush the pumpkin slices and spring onions with olive oil, then sprinkle with salt. Lay out on the tray and drizzle with the vinegar. Bake for 20-25 minutes or until caramelise­d and cooked through. 3 Separate the cos leaves and layer 2-3 leaves for each burger.

4 To assemble, layer the pumpkin with feta and pesto. Top with spring onions, another dollop of pesto and scatter over tomatoes. Top with another lettuce leaf for easy handling and eating!

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