You will most certainly hit your 5 a day when enjoying this delicious meal. This is really easy to prepare and looks so colourful. You’ll be feeling satisfied after this fresh, summery plate full.
2 Sweet Fusion burgers
1 medium cabbage
1 red pepper
10 spring onion
4 fleurettes of broccoli
½ a raw beetroot
Rocket to serve
Sweet chilli sauce
Put a little oil in a frying pan and turn your hob onto a medium heat.
Cook off the burgers for 10-12 minutes, turning occasionally to get an even, golden colour
Bring a large pan of water to the boil on the hob. Blanch the cabbage until the leaves are slightly soft and fall off the head. Drain then set 6 leaves to one side.
Remove your burgers from the pan and set to one side.
Thinly slice your pepper, spring onion, broccoli and beetroot
Thinly slice the burgers
Divide the ingredients into 6 piles, one for each cabbage leaf
Preheat the oven to 160 C
Arrange the sliced ingredients inside the soft cabbage leaves
Take one leaf & a pile of ingredients at a time and gently roll the leaf around the bundle of ingredients
Secure by tying with a spring onion around the leaf. You can either double knot it or tie a bow
Place the filled leaved in an oven proof dish
Cook in oven for 15 minutes until crispy
Garnish with rocket & serve with a ramakin of sweet chilli dip or a vegan yoghurt