3-4 sun-dried tomatoes, soaked in warm water for 30 minutes
1 spring onion stalk
½ clove garlic
1 teaspoon Dijon mustard
Juice of 1 lemon
Pinch of cayenne pepper
3 tablespoons extra virgin olive oil
4 Beyond Meat burger patties
1 handful fresh lettuce
1 handful baby spinach leaves, fresh
3-4 dill springs
2 pickled cucumbers, sliced
½ red onion, thinly sliced
Juice of ½ a lime
4 large whole wheat buns
1Cut the beetroot and sweet potato into thin slices using a mandolin, place them on a baking sheet, drizzle with coconut oil and vinegar, season with salt and toss to coat evenly.
2Bake at 200°C for 15 minutes or until crispy, then remove and set aside to cool.
3For the sauce, add all the ingredients except the olive oil to the blender, and process to combine, then gradually add olive oil until you obtain desired saucy consistency.
4Lightly coat a cast-iron skillet with coconut oil, add the burgers and cook over low heat for 5 minutes on each side, until nicely browned.
5In a medium bowl add lettuce, spinach and dill, drizzle with extra olive oil and lime juice, and mix to combine.
6Slice burger buns into halves and toast them for a few minutes on a hot griddle pan or under the grill in your oven.
7Spread some sauce on a burger bun base, add a burger patty, top with another bit of sauce and some onion slices, then layer a few beetroot and sweet potato chips, 1 slice of pickled cucumber and a bit of the salad mix, then top with your bun and repeat!
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eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.
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