Me Dine Come With

Beetroot veggie burgers

Prep: 30 mins to 1 hour

Cook: 10 to 30 mins

Serves: 6 is juicy beetroot burger is topped with hummus and avocado with a halloumi and sweet potato salad. But the burgers are great on their own for a healthy dinner, too.

Ingredients

For the beetroot burger

• 3 tbsp olive oil

• 1 red onion, nely chopped

• 2 garlic cloves, crushed

• 2 raw beetroots, peeled and grated

• 1 courgette, grated

• 2 large carrots, peeled and grated

• 100g/3½oz porridge oats

• 400g tin chickpeas, drained

• 3 tbsp tahini

• 1 large free-range egg yolk

• 4 spring onions, thinly sliced

• 3 tbsp nely chopped fresh coriander

• sea salt and freshly ground black pepper

For the sweet potato salad

• extra virgin olive oil, for drizzling

• 2 large sweet potatoes, peeled and cut into 1cm/½in-thick rounds

• 200g/7oz halloumi, cut into 1cm/½in-thick slices

• 3 large garlic cloves, thinly sliced

• 2 red chillies, thinly sliced

• 6 handfuls mixed salad leaves

• 2 cooked beetroots, cut into 1cm/½in cubes

One-pan baked salmon

Prep: Less than 30 mins

Cook: 30 mins to 1 hour

Serves: 4 is delicious baked salmon dinner takes less than an hour from start to nish – and as it’s a traybake most of that is letting the oven work its magic. Switch the veggies depending on what’s in season, add some French beans, sliced fennel or courgettes if you prefer.

Ingredients

•650g/1lb 7oz small Maris

Piper potatoes, scrubbed and cut into 3cm/1¼in chunks

•2–3 tbsp olive oil

•1 large garlic clove, sliced

•6 spring onions, trimmed and cut into 3cm/1¼in lengths

•200g/7oz tenderstem broccoli, cut into 5cm/2in lengths

•8 asparagus spears, trimmed

Passion fruit Martini

Prep: less than 30 mins

Cook: less than 10 mins

Serves: 1 e sweet and sour combination of vanilla vodka, passion fruit liqueur, freshly squeezed lime juice and a simple vanilla syrup makes this party classic unique and delicious.

For the dressing

• handful fresh basil, nely chopped

• 1 garlic clove, crushed

• 1 lime, juice only

• 3 tbsp extra virgin olive oil

To serve

• 6 wholewheat sourdough buns, halved

• 230g/8oz hummus

• 2 avocados, sliced

• ½ red cabbage, shredded

Method

STEP 1

To make the beetroot burger, heat 1 tablespoon of the oil in a large frying pan over a medium heat. Fry the onion and garlic for 4–5 minutes, or until soft. Add the grated vegetables and cook, stirring often, for 5 minutes, or until soft. Drain away any excess liquid released by the vegetables.

STEP 2

Place the oats, chickpeas, tahini and egg yolk in a food processor and pulse to combine. Tip the mixture into a bowl and stir in the grated vegetables, spring onions and coriander. Season generously with salt and pepper.

STEP 3

Divide the mixture into six and shape into burgers. Cover and refrigerate for at least 30 minutes (or up to 24 hours).

STEP 4

Meanwhile, to make the salad, place a griddle pan over a high heat or preheat a barbecue.

STEP 5

Drizzle the extra virgin olive oil over the sweet potatoes and halloumi slices, scatter over the garlic and chillies and season with black pepper. Cook on the hot griddle or barbecue, turning once, until cooked through.

STEP 6

Meanwhile, beat together all the dressing ingredients in a bowl. Mix with the salad leaves and cooked beetroots and set aside.

STEP 7

Heat 2 tablespoons oil in a frying pan over a medium heat. Cook the burgers, in batches if necessary, for 2–3 minutes on each side, or until golden and hot through.

STEP 8 soften. Turn the potatoes over, add the garlic and spring onions and cook for a further 10 minutes.

To serve, lightly toast the sourdough buns and top each base with hummus, avocado, red cabbage, a beetroot burger and the bun lid. Serve each burger with a handful of salad leaves topped with the griddled sweet potatoes and halloumi.

STEP 3

Remove the tin from the oven, add the broccoli, asparagus and cherry tomatoes and stir to coat in the hot oil. Make four spaces among the vegetables, and nestle one salmon llet in each space, season well, drizzle with a little olive oil and return to the oven for a further 10–15 minutes until the salmon is cooked through and the vegetables are tender.

Ingredients

To make the vanilla syrup

• 100g/3½oz caster sugar

• 50ml/2 oz water

• 10ml/2 tsp vanilla extract

To make the cocktail

• 2 handfuls ice

• 2 passion fruit

• 50ml/2 oz vanilla vodka

• 15ml/1 tbsp passionfruit liqueur (such as Passoa)

• 15ml/1 tbsp freshly squeezed lime juice

• 50ml/2 oz Prosecco, to serve

Method

STEP 1

For the vanilla syrup, put the caster sugar in a small non-stick saucepan over a medium heat then pour in the water and vanilla extract. Stir and bring to the boil. CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.

STEP 2

Once the sugar has dissolved and the liquid is clear, take the pan o the heat and leave to cool. Put a coupette or other glass of your choice into the freezer.

STEP 3

Fill a cocktail shaker with ice. Halve the passionfruit, scoop out the insides of one and a half and add them to the shaker. Pour 10ml/2 teaspoons of the cooled vanilla syrup over the ice along with the vodka, liqueur and lime juice. Shake vigorously for 8-10 seconds.

STEP 4 and cut into 5cm/2in lengths

Strain the mixture into the chilled coupette using a hawthorne cocktail strainer and a ne mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well.

•12 cherry tomatoes

•4 x 150g/5½oz salmon llets

•2 tbsp nely chopped fresh atleaf parsley

•1 tbsp chopped fresh dill

•2 tbsp capers, chopped

•3 tbsp extra virgin olive oil

•½ unwaxed lemon, zest and juice only

•salt and freshly ground black pepper

Method STEP 1

Preheat the oven to 200C/180C Fan/Gas 6.

STEP 2

Place the potatoes in a large roasting tin. Drizzle with 2 tablespoons olive oil, season well with salt and pepper and roast for 30 minutes until starting to turn golden and

STEP 4

Meanwhile combine the chopped herbs, capers, extra virgin olive oil and lemon zest and juice in a small bowl and season with salt and pepper.

STEP 5

Drizzle the herby dressing over the salmon and vegetables and serve.

STEP 5

Float the remaining passionfruit half on top of the drink and serve the Prosecco on the side. We recommend pouring the Prosecco into the passionfruit martini once served!

Recipe Tips

Scale up the sugar syrup ingredients with a ratio of 2:1 if you’d like to make more. It’s easier to make in larger batches and keeps for at least two weeks in the fridge.