Serves 4
For the harissa yoghurt:
200g natural yoghurt
1 tsp harissa, or more to taste
Salt and black pepper
For the vegetables:
2 medium sweet potatoes
1head of cauliflower
1 tsp cumin
1 tsp garlic powder
1 tbsp olive oil
For the burgers:
500g lamb mince
2 tsp cumin seeds
1 red chilli, deseeded and finely chopped
1handful of fresh coriander, chopped
1 tsp Worcestershire sauce
1 egg
120g feta, cut into 16 cubes
1 tbsp vegetable oil
For the harissa yoghurt:
200g natural yoghurt
1 tsp harissa, or more to taste
Salt and black pepper
For the vegetables:
2 medium sweet potatoes
1head of cauliflower
1 tsp cumin
1 tsp garlic powder
1 tbsp olive oil
For the burgers:
500g lamb mince
2 tsp cumin seeds
1 red chilli, deseeded and finely chopped
1handful of fresh coriander, chopped
1 tsp Worcestershire sauce
1 egg
120g feta, cut into 16 cubes
1 tbsp vegetable oil
- For the harissa yoghurt, combine the yoghurt and harissa in a small bowl and season to taste. Add more harissa if desired. Place in the fridge until ready to serve.
- Place the lamb mince in a large bowl and add the cumin, chilli, coriander, Worcestershire sauce and egg. Season, then use clean hands to mix until just combined.
- Divide the mixture into 16 small portions. Shape into mini burgers, pushing a cube of Feta into the centre of each patty and sealing it in. Place in the fridge for one hour to firm up.
- Preheat the oven to 200˚C/180˚C fan/gas mark 6.
- Prick the sweet potatoes all over with a fork and microwave on high for 3-4 minutes. Remove and allow to cool enough to handle.
- Peel the sweet potatoes and cut them into bite-sized cubes. Place them in a bowl and add the cauliflower florets. Drizzle with the oil and sprinkle with the cumin, garlic powder and some salt and pepper. Toss to coat.
- Transfer the vegetables to two large baking trays and place in the oven for 30 minutes, rotating the trays halfway through.
- Heat the oil in a large pan over a medium-high heat. Cook the burgers for two minutes per side until brown all over, then transfer to a baking tray. Place in the oven for the final 8-10 minutes of the vegetable cooking time, until the burgers are cooked throughout.
- Serve the burgers with the cumin-roasted vegetables and the harissa yoghurt.
Per serving: 538kcals, 25.9g fat (10.4g saturated), 30.3g carbs, 6.4g sugars, 45.5g protein, 5.1g fibre, 0.566g sodium
TOP TIP:
One easy way to add extra nutritional value to your meals is to get into the habit of adding a handful of dark leafy greens (such as baby spinach) to every plate.