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Warm Beetroot Burger Salad

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Ingredients

  • 150 g 5½oz cherry tomatoes, halved
  • Drizzle of olive oil
  • Salt and freshly ground black pepper
  • 2 zucchini sliced
  • 100 g 3½oz asparagus
  • 100 g 3½oz broccolini
  • 75 g 2¾oz edamame beans
  • 1 gluten-free beetroot burger
  • Handful of rocket
  • For the Basil Dressing:
  • Handful basil leaves
  • ½ garlic clove peeled
  • Juice of 1 lemon
  • Salt and freshly ground black pepper
  • 40 g 1½oz sunflower seeds (optional)
  • To Garnish:
  • 40 g 1½oz sesame seeds
  • ½ tsp chilli flakes optional

Instructions

  • Preheat the oven to 150°C (300°F).
  • On a baking tray, drizzle cherry tomatoes with olive oil, season with salt and pepper, and roast for 45 minutes.
  • Blend all the dressing ingredients until smooth.
  • Heat a griddle pan with olive oil and grill the zucchini slices until cooked and lightly charred.
  • Remove them.
  • Grill the asparagus, broccolini, and edamame beans on the griddle pan until cooked through.
  • Reheat the oven to 180°C (350°F) and cook the beetroot burger.
  • Toast the sesame seeds in a pan over medium heat for about 5 minutes, shaking the pan occasionally.
  • Toss the grilled vegetables with the basil dressing in a mixing bowl, reserving some for garnish.
  • Sprinkle with toasted sesame seeds and chilli flakes (if using).
  • To assemble the salad, start by layering rocket, grilled vegetables, roasted tomatoes, and the sliced beetroot burger.
  • Drizzle with extra basil dressing and sprinkle generously with toasted sesame seeds, basil leaves, and chilli flakes.

Notes & Wine Advice

This revised recipe condenses the instructions and ingredients for easier reading. Enjoy your Warm Beetroot Burger Salad!
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Course; Salad
Diets; Gluten-Free