1 Set oven to 220°C. Trim baby carrots, peel and cut parsnips into wedges. Toss on a lined baking tray with 1 tbsp oil, salt and pepper. Roast for 20 minutes, or until golden and tender.

2. Mix chicken mince with crumbled feta, 1 tbsp chopped basil, salt and pepper. Using oiled or wet hands, form into 6 patties and place on baking paper.

3. Rinse and tear lettuce leaves. Slice tomatoes, green capsicum and avocado.

4. Finely chop sun-dried tomatoes and combine with 1/4 cup mayonnaise and 1 tbsp chopped basil.

5. Heat a frypan with 1/2 tbsp oil. Cook burger patties for 4-5 minutes on each side, or until cooked through. Halve buns and place in the oven for 2 minutes to warm.

6. Construct burgers with a spread of mayonnaise, burger patties and salad components. Serve with carrot and parsnip chips.

Tip!
Gluten free option - replace with gluten free rolls

Add chopped sun-dried tomatoes to the burger patties instead if you prefer.

Increase amount of mayonnaise to have leftovers for dipping your vegetable chips.
Add honey to the sauce for a slightly sweeter flavour.

baby carrots 1 bunch
parsnips 2

chicken mince 600g
feta cheese 1/2 packet
basil 1/2 packet

baby cos lettuce 1
tomatoes 2
green capsicum 1/2
avocado 1

sun-dried tomatoes 1/3 jar
mayonnaise 1/4 cup

bread rolls 6

From your pantry: Oil, salt & pepper.