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Food Maths: Kale & Quinoa Burgers
Stuffed with curly kale and precooked quinoa, Strong Roots burgers are an instant plant-based fix. Even better, they make a great mid-week meal, says food writer and SL contributor Chloe Scott-Moncrieff. Here are three of her favourite recipes…
THE SUPERMARKET: Waitrose
THE HERO INGREDIENT: Strong Roots Kale & Quinoa burgers (frozen bag, 375g)
1. Quinoa & Kale Thai Towers
INGREDIENTS
- 4 Strong Roots Kale & Quinoa burgers
- 200g of Waitrose avocado and feta side salad
- 1 Thai green chilli from a Cooks Ingredients packet
- 1 packet of Thai basil, finely chopped
- 1 lime
- 150g of Moorish avocado hummus (1 tub x chickpeas, avocado, tahini, garlic paste)
METHOD
- Preheat the oven to 180°C.
- Oven cook the burgers for 15-20 minutes.
- Once cooked, place some of the avocado and feta salad on the burger.
- Season with a pinch of salt and pepper and to finish, pop on the hummus.
- Finally, scatter over the Thai chilli and Thai basil, a squeeze of lime.
2. Kale & Quinoa, Goat’s Cheese And Rocket Salad (v)
INGREDIENTS
- 4 Strong Roots Kale & Quinoa burgers
- 1 tsp of Miso Tasty red miso paste
- 2 tbsp of olive oil
- 125g of goat’s cheese, sliced
- 60g of rocket leaves
METHOD
- Preheat the oven to 180°C.
- Oven cook the burgers for 15-20 minutes.
- Empty out the rocket onto plates.
- Place the burger (one per person) and sprinkle on the goat’s cheese.
- Shake the olive oil and miso together and drizzle over everything.
3. Halloumi, Mushroom, Quinoa And Kale Brochette
INGREDIENTS
- 4-8 Strong Roots Kale & Quinoa burgers (1-2 pp)
- 4 Attis Halloumi burger slices (1 packet)
- 275g of Leckford Estate Portabella mushrooms
- 4 Duchy Organic Romaine lettuce leaves from the lettuce
- 1 tsp of Tracklements fresh chilli jam per burger (250g jar)
To assemble
- Cocktail sticks or wooden skewers
METHOD
- Preheat the oven to 180°C.
- Oven cook the burgers for 15-20 minutes.
- Pan-fry the mushrooms in a frying pan in butter or olive oil. Add a pinch of salt and freshly ground black pepper. A scattering of garlic is delicious too.
- On each plate, use a cocktail stick or any wooden skewer to kebab a Romaine lettuce leaf, the burger, a dollop of chilli jam, the halloumi slice, with the mushroom completing the brochette.
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