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Beetroot veggie burgers
Fruit and vegetables
1
red onion
, finely chopped
2
garlic
cloves, crushed
2 raw
beetroots
, peeled and grated
1
courgette
, grated
2 large
carrots
, peeled and grated
4
spring onions
, thinly sliced
3 tbsp finely chopped fresh
coriander
2 large
sweet potatoes
, peeled and cut into 1cm/½in-thick rounds
3 large
garlic
cloves, thinly sliced
2 red
chillies
, thinly sliced
6 handfuls mixed
salad leaves
2 cooked
beetroots
, cut into 1cm/½in cubes
handful fresh
basil
, finely chopped
1
garlic
clove, crushed
1
lime
, juice only
2
avocados
, sliced
½
red cabbage
, shredded
Tins, packets and jars
100g/3½oz porridge
oats
400g tin
chickpeas
, drained
3 tbsp
tahini
Cooking ingredients
3 tbsp
olive oil
sea salt and freshly ground
black pepper
extra virgin
olive oil
, for drizzling
3 tbsp extra virgin
olive oil
Dairy, eggs and chilled
1 large free-range
egg yolk
200g/7oz
halloumi
, cut into 1cm/½in-thick slices
230g/8oz
hummus
Other
6 wholewheat sourdough buns, halved
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