Eat your veg!

Fresh and filling meat-free flavour sensations to add to your menu

- Ismat Awan

VEGO DELIGHT BURGER

MAKES 6 PREP 10 MINS COOK 20 MINS

• 250g butternut pumpkin, peeled, 1cm slices
• 1/3 cup vegetable oil
• 11/2 cups frozen peas, thawed
• 400g can butterbeans, drained, rinsed
• 2 zucchini, grated
• 1/2 cup plain flour
• 1 egg, beaten
• 180g halloumi, sliced
• 4 bread rolls, halved
• 1/4 cup sour cream
• 1/4 cup sweet chili sauce
• small mint leaves, veggie chips, to serve

1. Preheat oven to 180°C. Line an oven tray with baking paper.

2. Toss pumpkin with 1 tbsp oil on the tray. Season. Bake 10-15 mins until tender.

3. Mash peas and beans. Stir in zucchini, flour, and egg. Season. Shape into four even-sized patties.

4. In a large frying pan, heat the rest of the oil on high. Fry patties 2-3 mins each side until golden and cooked through. Drain on a paper towel.

5. In the same pan, cook halloumi on high for 1-2 mins on each side until golden.

6. Top each roll base with combined sour cream and sauce, pumpkin, patties, halloumi, and mint. Serve with veggie chips and mint leaves.

SPICY LENTIL BOLOGNESE

SERVES 4 PREP 15 MINS COOK 20 MINS