Halloumi, Lentil & Feta Bunless Burgers

• While the sweet potato is baking, thinly slice the red onion. Finely chop the garlic (or use a garlic press). • Thinly slice the tomato. • Grate the beetroot (unpeeled). • Cut halloumi into 1cm-thick slices. TIP: To prevent stained fingers, pop on some gloves! Drain and rinse the lentils.

• In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. • Add the red onion and cook, stirring, for 3-4 minutes or until soft. • Add the beetroot, balsamic vinegar and brown sugar and cook, stirring, for 2-3 minutes, or until caramelised. • Reduce the heat to medium and add the water (see ingredients list). • Cook, stirring occasionally, for 7-8 minutes, or until reduced. • Season to taste with salt and pepper. • Reduce the heat to low and cook, stirring occasionally, until ready to serve.

• While the beetroot relish is cooking, place the lentils in a medium bowl and mash using a potato masher or fork. • Add the garlic, chermoula spice blend, fine breadcrumbs, egg, salt (see ingredients list) and crumble in the fetta. • Stir until well combined. • Using damp hands, shape the mixture into patties (you should get 2 patties per person). • Place on a plate and refrigerate until ready to cook.

• When the fries have 10 minutes cook time remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. • Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook the lentil patties for 3 minutes on each side, or until golden. TIP: To help the patties stay together, don't flip too early.