ingredients

burgers (for 6 patties):
1 small courgette/zucchini
1 large carrot
200g halloumi cheese
5 sprigs of mint, leaves picked and chopped

dressing:
plain yoghurt 120ml
2 tablespoons tahini (or runny peanut butter)
2 tablespoons lime juice or lemon juice
1 tablespoon maple syrup or clear honey
pinch of sea salt

serve on a bed of lettuce or savoy cabbage with feld salat together with:
avocado slices
pea shoots or green beans
sauerkraut
cress

preparation

grate courgette, carrot and halloumi cheese on a box grater on the coarsest side


place in a bowl, add mint and toss to combine, then form 6 patties by hand

stir ingredients for tahini dressing in a small bowl

heat a dry, non-stick frying pan with big desertspoonful of cocunut oil or olive oil

fry the patties on each until golden and soft, a few minutes

put vegetables in and fry for a few minutes

serve on on a large cabbage leaf or lettuce leaf with a dollop of tahini dressing on one side, some pea shoots, sliced avocado and spoonful of sauerkraut

could also serve with bread or provide burger baps to self-assemble

source: Observer Food Monthly 22.05.2016