Loaded beetroot burgers with halloumi and sweet potato salad

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 6

Dietary
Vegetarian

By Donal Skehan

Ingredients

For the beetroot burger

  • 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

For the sweet potato salad

  • 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

For the dressing

  • handful fresh basil, finely chopped
  • 1 garlic clove, crushed
  • 1 lime, juice only
  • 3 tbsp extra virgin olive oil

To serve

  • 6 wholewheat sourdough buns, halved
  • 230g/8oz hummus
  • 2 avocados, sliced
  • handful ready-to-eat beansprouts
  • ½ red cabbage, shredded