Plant-Based
A green tabbouleh with finely chopped broccoli a lemony tahini dressing served with lupin & white bean patties and a dollop of green pesto!
1. Finely chop broccoli. Quarter tomatoes. Dice capsicum and cucumber. Chop parsley. Add to a large mixing bowl.
2. Zest lemon (reserve half for patties) and whisk together with 1/2 lemon juice, 2 tsp maple syrup, 1 tbsp soy sauce, 1 tbsp tahini and 3 tbsp olive oil. Toss together with tabbouleh.
3. Drain and mash the beans. Combine with dry burger mix, remaining lemon zest and 1/2 cup hot water. Use wet hands to form 6 patties.
4. Heat frypan over medium heat and cover base with oil. Cook patties for 4-5 minutes each side until golden and cooked through.
5. Divide tabbouleh and white bean patties among plates. Spoon over pesto to serve.
2. Zest lemon (reserve half for patties) and whisk together with 1/2 lemon juice, 2 tsp maple syrup, 1 tbsp soy sauce, 1 tbsp tahini and 3 tbsp olive oil. Toss together with tabbouleh.
3. Drain and mash the beans. Combine with dry burger mix, remaining lemon zest and 1/2 cup hot water. Use wet hands to form 6 patties.
4. Heat frypan over medium heat and cover base with oil. Cook patties for 4-5 minutes each side until golden and cooked through.
5. Divide tabbouleh and white bean patties among plates. Spoon over pesto to serve.
Broccoli 1
Cherry Tomatoes 1 bag (200g)
Green Capsicum 1
Continental Cucumber 1/2*
Parsley 3/4 bunch*
Lemon 1
Cannellini Beans 400g
Bombay Burger Mix 1 packet (200g)
Pesto 2 tubs (2 x 75g)
* Ingredient also used in another recipe
From your pantry:
oil (for cooking + olive), maple syrup, soy sauce (or tamari), tahini
Cherry Tomatoes 1 bag (200g)
Green Capsicum 1
Continental Cucumber 1/2*
Parsley 3/4 bunch*
Lemon 1
Cannellini Beans 400g
Bombay Burger Mix 1 packet (200g)
Pesto 2 tubs (2 x 75g)
* Ingredient also used in another recipe
From your pantry:
oil (for cooking + olive), maple syrup, soy sauce (or tamari), tahini
