Recipe: Young carrot burger

Ingredients

• 4 buns
• a handful of fresh spinach

Method

• Cut the buns in halves and toast them. Assemble the burgers: bun, spinach, carrot patty, sauce, bun.

Recipe: Carrot patties

Ingredients

• 400 g of grated young carrot
• 250 g of cooked chickpeas
• one red onion, finely diced
• 2 garlic cloves, minced
• 3 tbsp. of chopped cilantro
• one tsp. of ground cumin
• one tsp. of chili powder
• salt and pepper
• one tbsp. of butter

Method

• Melt butter in a frying pan, add 1/2 tsp. of cumin and 1/2 tsp. of chili powder. Add carrots and cook for about 10 minutes.
• Blend carrots and chickpeas - they should be combined, but not too smooth.
• Add remaining ingredients and combine.
• Form four patties. Place them on a parchment-lined baking sheet.
• Bake at 180C for about 15 minutes..

Recipe: Yoghurt and cucumber sauce

Ingredients

• 1/2 cup of grated cucumber
• 1/2 cup of Greek yoghurt
• salt and pepper

Method

• Combine all the ingredients. Refrigerate for at least 15 minutes.

Recipe: Roasted eggplant with pomegranate

Ingredients

• one large eggplant
• one tsp. of olive oil
• a pinch of salt
• 1/2 cup of pomegranate seeds
• freshly ground black pepper, to taste

Method

• Cut the eggplant in half lenghtwise. Then cut the center diagonally to form a crisscross pattern in the flesh. Drizzle with olive oil and sprinkle with salt.
• Place in a baking dish and roast at 180C for about 20 minutes.

• Top each eggplant half with the sauce and pomegranate seeds. Sprinkle with freshly ground black pepper.

Recipe: Blue cheese sauce

Ingredients

• 2/3 cup of Greek yoghurt
• one small garlic clove, minced
• 100 g of blue cheese

Method

• Whisk yoghurt with blue cheese and garlic. Season with salt.
• Refrigerate before serving.

Recipe: Chilled avocado soup

Ingredients

• one ripe avocado
• one green cucumber
• juice of one lime
• 250 ml of natural yoghurt
• 2 tbsp. of chopped chives
• 1 tbsp. of chopped mint
• 1/2 tsp. of dried chili flakes
• sea salt to taste

Method

• Combine all the ingredients using a blender.
• Refrigerate for about an hour.

• Serve with chopped chives, fresh mint, avocado pulp and dried chili flakes.
Share:

• #eat
• #soup
• #cold soup
• #starter
• #snack
• #brunch
• #summer
• #avocado
• #cucumber
• #yoghurt
• #chives
• #chili
• #mint
• #herbs
• #vegetables
• #vegetarian
• #egg-free
• #meatless
• #recipe