2 
35 
Easy
Preheat the oven to 200 ºC/180°C fan forced. Grease and line a large oven tray.
Ingredients
150g HARVEST GOURMET Vegan Burger
180g ready to use beetroot
2 tsp tahini
1/2 tsp ground cummin
2 large iceberg lettuce leaves, trimmed
1 Lebanese cucumber, peeled into ribbons
2 radishes, trimmed thinly sliced
2 Mint leaves chopped coarsely
20g parmesan cheese
1 clove garlic
1 slice stale bread, torn into pieces
3-4 zucchinis, sliced into wedges
2 tbsp vegan mayonnaise
Preparation
Place the beetroot, tahini and cumin in a food processor and process until smooth.
Heat HARVEST GOURMET Vegan Burger according to directions on pack.
Meanwhile. Clean and dry food processor bowl. Place parmesan cheese and garlic clove in a food processor; blend or process until fine. Add bread slice, and a pinch of salt and pepper, to the processor; whizz until breadcrumbs mixture is formed.
Generously drizzle zucchini wedges with olive oil. Coat the wedges with the crumb mixture, then place in a single layer on the baking sheet. Bake for 15-18 minutes or until the crumbs are golden.
Divide half the lettuce among serving plates. Top with the burger patties, mayonnaise, beetroot mixture, cucumber and radish. Sprinkle with mint leaves. Serve immediately with zucchini fries.
Nutritional Information
Typical values
Per Serving