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Quinoa, walnut and kale burgers
13th Mar, 2014

Ingredients

  • For the Quinoa, kale and walnut burgers
  • 250g Quinoa
  • 1 handful kale, stalk removed and roughly chopped
  • 1 handful spring greens, roughly chopped
  • 2 organic eggs
  • 1 handful walnuts
  • Zest and juice of 1 lemon
  • 1 tbsp rapeseed oil
  • 1 handful chives, finely chopped
  • 1 spring onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • For the Pear, walnut, mixed sprouts and sweet potato salad
  • 2 sweet potatoes, peeled and diced
  • 2 handful walnuts
  • 1 pinch salt
  • 1 pinch cracked black pepper
  • 2 pears, remove core and slice thinly
  • 100g mange tout, sliced lengthways into strips
  • 100g mixed sprouts
  • Juice ½ lemon
  • 1 tbsp rapeseed oil
  • 1 handful chives
  • For the Tomato and pomegranate sauce
  • 100g cherry tomatoes
  • Zest and juice of 1 lime
  • 1 handful coriander, finely chopped
  • 1 pinch salt
  • 1 pinch pepper
  • ½ pomegranate, remove seeds to use

Equipment required:

Preheat your oven to 180°c. Line a baking tray with greaseproof paper.

Place the quinoa in a saucepan. Cover with cold water and bring to the boil, simmer for 6 minutes, then rinse under cold water and leave to drain.

Place a drop of oil in a non-stick pan and gently sauté the kale and spring greens for a minute or two until slightly wilted.

Crack two eggs into the food processor and add the cooked quinoa, walnuts, lemon zest and juice and rapeseed oil. Blitz for 30 seconds. The mixture should be fairly dry and should hold together when you pat it in your hands.

Transfer the mixture to a large mixing bowl and add in the chives, kale, spring greens, spring onion, garlic and the salt and pepper. Combine well and then divide the mixture into 8 and mould them into small patties.

Add a drop of oil to a non-stick pan and place the patties in the pan, cook on each side for one minute until golden. Transfer them to the baking tray and cook in the oven for 10 minutes until hot throughout.

Serve with the pear salad and tomato and pomegranate sauce below. 

 

Pear, walnut, mixed sprouts and sweet potato salad 

Place the diced sweet potato on a baking tray and cook in the oven for 20 minutes until tender.

Place the walnuts on a baking tray, sprinkle with salt and pepper and toast in the oven for 8 minutes.

Place the rest of the ingredients in a mixing bowl and combine well. Season with salt and pepper.

Mix through the sweet potato and walnuts to serve.

Tomato and pomegranate sauce

Place the tomato, lime zest and juice, coriander, salt and pepper in the blender and blitz for 10 seconds. Garnish with the pomegranate seeds.


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