Burger
- Block of low fat halloumi grated
- Harrisa Paste
- Bunch Spring Onion
- 1 x Carrot peeled and grated
- 1 x courgette grated
- Salt and Pepper
- 1 x egg
- Mint
Tahini Sauce
- Juice of 1 lemon
- 1 x tablespoon tahini
- 4 x Tablespoon of Greek Yoghurt
Salad
- Bag of salad leaves
- Cherry Tomatoes
- Juice of 1 lime
- 2 x tablespoon Good quality extra virgin olive oil
- Small handful of fresh coriander leaves chopped finely
2 x Sweet potatoes – sliced into wedges and roasted in oven for 20 – 30 minutes in a tablespoon of garlic infused olive oil and seasoned with salt and pepper.
In a large bowl combine all the burger ingredients, break in the egg and mix with your hands and shape into 8 x burger shapes. Put a large frying pan on the heat with a tablespoon of olive oil – once heated through place the burgers in the pan and fry on a medium heat for about 4 – 6 minutes each side until golden brown and the vegetables are softened.
Whilst the burgers are cooking prepare the tahini sauce by combining all the ingredients in a bowl. Taste to season and you may need to add more yoghurt depending how strong you like the tahini flavour. Make the dressing for the salad by combining lime juice, olive oil, salt and pepper and fresh coriander in a small bowl and whisk.
Once burgers are cooked, serve with sweet potato fries, salad and dressing and tahini sauce.
palmernoms 