Ingredients

• 3 tbsp olive oil
• 1 red onion
• finely chopped
• 2 garlic cloves
• crushed
• 2 raw beetroots
• peeled and grated
• 1 courgette
• grated
• 2 large carrots
• peeled and grated
• 100g/3½oz porridge oats
• 400g tin chickpeas
• drained
• 3 tbsp tahini
• 1 large free-range egg yolk
• 4 spring onions
• thinly sliced
• 3 tbsp finely chopped fresh coriander
• sea salt and freshly ground black pepper
• extra virgin olive oil
• for drizzling
• 2 large sweet potatoes
• peeled and cut into 1cm/½in-thick rounds
• 200g/7oz halloumi
• cut into 1cm/½in-thick slices
• 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
• 3 tbsp extra virgin olive oil
• 6 wholewheat sourdough buns
• halved
• 230g/8oz hummus
• 2 avocados
• sliced
• handful ready-to-eat beansprouts
• ½ red cabbage
• shredded

Directions

• To make the beetroot burger
• heat 1 tablespoon of the oil in a large frying pan over a medium heat. Fry the onion and garlic for 4–5 minutes
• or until soft. Add the grated vegetables and cook
• stirring often
• for 5 minutes
• or until soft. Drain away any excess liquid released by the vegetables.
• Place the oats
• chickpeas
• tahini and egg yolk in a food processor and pulse to combine. Tip the mixture into a bowl and stir in the grated vegetables
• spring onions and coriander. Season generously with salt and pepper.
• Divide the mixture into six and shape into burgers. Cover and refrigerate for at least 30 minutes (or up to 24 hours).
• Meanwhile
• to make the salad
• place a griddle pan over a high heat or preheat a barbecue.
• Drizzle the extra virgin olive oil over the sweet potatoes and halloumi slices
• scatter over the garlic and chillies and season with black pepper. Cook on the hot griddle or barbecue
• turning once
• until cooked through.
• Meanwhile
• beat together all the dressing ingredients in a bowl. Mix with the salad leaves and cooked beetroots and set aside.
• Heat 2 tablespoons oil in a frying pan over a medium heat. Cook the burgers
• in batches if necessary
• for 2–3 minutes on each side
• or until golden and hot through.
• To serve
• lightly toast the sourdough buns and top each base with hummus
• avocado
• beansprouts
• red cabbage
• a beetroot burger and the bun lid. Serve each burger with a handful of salad leaves topped with the griddled sweet potatoes and halloumi.