This recipe originated from the Healthy Food Guide website but I’ve altered it slightly.
200g jar of roasted peppers, drained
1/2 a red chilli, deseeded
Juice 1 lemon
½ small butternut squash, quartered
400g tin chickpeas in water, drained
1 courgette, grated and excess water squeezed out
½ tbsp ground cumin
1 tbsp ground coriander
1 egg, beaten
4 tbsp plain flour
75g halloumi, grated
2 tsp rapeseed oil
Handful of baby spinach or watercress
4 brioche rolls, halved
Put the roasted peppers, red chilli and lemon juice in a food processor and pulse until coarsely chopped. Set aside.
Drizzle the squash with rapeseed oil and season well. Roast at 180c for 30 minutes until just tender. Remove the skin and chop the flesh. Put it in a large bowl with the chickpeas and mash until slightly chunky. Add the courgette, cumin, coriander, egg, flour and halloumi. Stir to combine.
Wet your hands, then shape the mixture into 4 large burgers. Chill for 30 minutes.
Heat the oil in a large non-stick frying pan over a medium-high heat. Add the burgers to the hot pan and cook for 2–3 min on each side, turning carefully with a spatula, until golden and cooked through.
Lightly toast the brioche buns.
To serve, layer the leaves, burgers and pepper sauce in the rolls.