Categories: Lunch Main Meals Recipes
We often eat this type of food as a self-serve meal, placing bowls with the various accompaniments on the dining table and letting everyone build their own burger. Nice and relaxed!
The Chakra Cookbook by Annika Panotzki, published by Nourish Books. Price: £20
Bend the red cabbage leaf in the middle so you get one bottom and a “lid”.
Place a thin bed of lettuce in the bottom of the cabbage leaf.
Place the beetroot/beet burger on top of the salad.
Drizzle the curry mix over the burger and top with the Pickled Red Onion Rings.
Place slices of fruit on top and sprinkle over some thyme and flowers.
For the Beetroot/Beet Burgers: Grind the pumpkin seeds to a flour in a food processor.
Blitz all the remaining ingredients together with the pumpkin seed flour in a food processor to make a coarse mixture.
Divide into 4 burgers.
For the Curry Mix: Mix together all the ingredients with a balloon whisk.
For the Pickled Red Onion Rings: Mix together the vinegar, water and agave syrup in a large, clean screw-top jar.
Add the star anise and onion rings, seal the lid and leave to marinate for at least 1 hour Store in the sealed jar and keep for up to 5 days in the refrigerator.
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