Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Make burgers
Place the chickenmince, harissa paste(spicy!), almondflour, soysauce, chilliflakes(spicy!) and a pinch of salt in a mixing bowl. With clean hands, knead until all the ingredients are fully combined. Divide the mixture into 6/9/12 pieces and shape each piece into a small burger patty. Refrigerate until step 5.
2 Toast almonds
Toast the almondflakes in a hot, dry pan for 2 min or until starting to brown. Remove the pan from the heat and set aside.
3 Prep dressing
Juice half the lemons into a bowl or jar. Add the tahini, honey, olive oil, salt and pepper and whisk or shake until fully combined - this is your dressing.
4 Prep salad
Peel the zucchini until you are left with a pile of zucchini ribbons. Discard the seedy zucchini middle. Crumble the feta. Pick the mint leaves, discard the stem. Wash the babyspinach.
5 Fry burgers
Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the burger patties and fry for 5 min on each side or until browned and cooked through. To speed things up, cover the pan with a lid.
6 Toss salad
Toss the babyspinach, mint leaves and zucchini ribbons in the dressing. Divide the salad and burger patties among plates. Garnish with the crumbled feta, toasted almondflakes and any remaining lemon wedges.