Warm Beetroot Burger Salad
Ingrediënten
- 150 g 5½oz cherry tomatoes, halved
- Drizzle of olive oil
- Salt and freshly ground black pepper
- 2 zucchini sliced
- 100 g 3½oz asparagus
- 100 g 3½oz broccolini
- 75 g 2¾oz edamame beans
- 1 gluten-free beetroot burger
- Handful of rocket
- For the Basil Dressing:
- Handful basil leaves
- ½ garlic clove peeled
- Juice of 1 lemon
- Salt and freshly ground black pepper
- 40 g 1½oz sunflower seeds (optional)
- To Garnish:
- 40 g 1½oz sesame seeds
- ½ tsp chilli flakes optional
Instructies
- Preheat the oven to 150°C (300°F).
- On a baking tray, drizzle cherry tomatoes with olive oil, season with salt and pepper, and roast for 45 minutes.
- Blend all the dressing ingredients until smooth.
- Heat a griddle pan with olive oil and grill the zucchini slices until cooked and lightly charred.
- Remove them.
- Grill the asparagus, broccolini, and edamame beans on the griddle pan until cooked through.
- Reheat the oven to 180°C (350°F) and cook the beetroot burger.
- Toast the sesame seeds in a pan over medium heat for about 5 minutes, shaking the pan occasionally.
- Toss the grilled vegetables with the basil dressing in a mixing bowl, reserving some for garnish.
- Sprinkle with toasted sesame seeds and chilli flakes (if using).
- To assemble the salad, start by layering rocket, grilled vegetables, roasted tomatoes, and the sliced beetroot burger.
- Drizzle with extra basil dressing and sprinkle generously with toasted sesame seeds, basil leaves, and chilli flakes.
Notes / Tips / Wine Advice:
This revised recipe condenses the instructions and ingredients for easier reading. Enjoy your Warm Beetroot Burger Salad!
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