summer solstice
June 21st 2023: the summer solstice. The garden is blooming and the sun is hot. Time to enjoy our meals: breakfast, lunch and supper in the garden. Here's a recipe for a beetroot and halloumi burger, a delicious plant based alternative to a regular burger. 100g bread 1x400g chickpeas, rinsed and drained 250g beetroot 1 clove garlic handful fresh parsley 1 tbsp ground cumin 1/2 tsp salt ground black pepper 1 egg 1-2 tbsp oil for shallow frying To assemble: 250g halloumi cheese 6 brioche burger buns lettuce mayonnaise or relish of choice Peel and halve the beetroot and steam or microwave until tender. Place the bread into a food processor and whizz to form breadcrumbs. Transfer to a large bowl. Place all remaining burger ingredients into processor and whizz again until just mixed. It's nice to have a few chunky bits in the mixture to give texture. Add to bowl with the breadcrumbs and stir to combine. Shape into 6 patties and chill in fridge for about 30 minutes. Heat oil in pan