THE GREEN TURKEY BURGER

MAKES 6

PREP + COOK TIME: 45 MINUTES (+ STANDING & REFRIGERATION)

• 1/3 cup (25g) quinoa flakes

• ¼ cup (60ml) milk

• 1 small courgette (90g), grated coarsely

• 1 small purple carrot (70g), grated coarsely

• 1 small red onion (100g), grated coarsely

• 400g minced free-range turkey or chicken

• 1 tbsp finely chopped fresh flat-leaf parsley

• 2 tbsp extra-virgin olive oil

• 1 small sweet potato (250g), cut into 1cm rounds

• 12 large iceberg lettuce leaves, cut into 10cm rounds

• 1 large tomato (220g), sliced thinly

• 1 small red onion (100g), extra, sliced thinly

GREEN TAHINI

• ¼ cup (70g) tahini

• 2 tbsp lemon juice

• 2 tbsp fresh flat-leaf parsley leaves

• 1 tbsp extra-virgin olive oil

• 1 small clove garlic, crushed

1. Make the green tahini: Process all the ingredients until smooth; season.

2. Combine the quinoa flakes and milk in a small bowl; stand for 10 minutes.

3. Combine the courgette, carrot, onion, turkey (if using), parsley and quinoa mixture in a medium bowl; season. Using damp hands, shape the mixture into six evensized patties; cover and refrigerate for 30 minutes.

4. Heat half the oil in a large non-stick frying pan over low heat; cook the sweet potato, turning, for 8 minutes or until tender.

5. Heat the remaining oil over medium heat; cook the patties for 4 minutes on each side or until they’re golden and cooked through.

6. Top six lettuce rounds with the patties, tomato, extra onion and the sweet potato. Drizzle with the green tahini; top with the remaining lettuce rounds. Serve immediately.

You need 1 or 2 heads of iceberg lettuce depending on their size.