VEGGIE BURGERS WITH CORIANDER TAHINI AND ROAST CARROT CHIPS
Serves 4
EASY
GREAT VALUE Preparation: 10 minutes Cooking: 20 minutes
For the carrot chips: carrots 500 g, sliced into long strips olive oil 3T cumin seeds 2 t, crushed honey 1T sea salt and freshly ground black pepper, to taste
Woolworths ultimate hamburger rolls 4 Woolworths spinach, sweetcorn and butter bean burger patties 4 red onion, sliced, for serving watercress, for serving yoghurt or mayonnaise, for serving
For the green tahini, blend: Woolworths tahini 3T garlic ½ clove coriander 10 g basil 10 g red wine vinegar or lemon juice 1T sea salt, to taste
1 Preheat the oven to 220°C. Toss the carrots in the olive oil, cumin and honey and roast for 20 minutes until just catching and tender. Shake the pan occasionally – they should be sticky and slightly crisp but not soft. 2 Toast the rolls and pan-fry the burger patties in a pan with olive oil for a few minutes on each side. Assemble the burgers with the remaining ingredients. MEAT-FREE
WINE: Woolworths House Cultivar Chenin Blanc