THE ULTIMATE VEGETARIAN BURGER

Cook the rice in a pan of gently salted simmering water for 20 minutes, or until tender. Drain and place in a food processor.

Add the beans, cashew nuts, garlic, onion, sweetcorn, tomato purée, oregano and salt and pepper to taste to the rice in the food processor and, using the pulse button, blend. Shape into 4-6 equal-sized burgers, then coat in the flour. Cover it and leave to chill in the fridge for 1,5 hours.

Preheat the barbecue. Brush the burgers with the oil and cook over medium-hot coals for 5-6 minutes on each side, or until cooked through.

Place the shredded lettuce leaves on the bottom halves of the buns and top with the burgers. Top each with 1 or 2 tomato slices and a cheese slice. Place under a hot grill for 2 minutes, until the cheese begins to melt. Add the lids and serve immediately.

SERVES 4-6

85 g/3 oz brown rice
400 g/14 oz canned flageolet
beans, drained and rinsed
115 g/4 oz unsalted cashew nuts
3 garlic cloves
1 red onion, cut into wedges
115 g/4 oz sweetcorn kernels
2 tbsp tomato purée
1 tbsp chopped fresh oregano
2 tbsp wholemeal flour
2 tbsp sunflower oil
salt and pepper

to serve

shredded lettuce leaves
4—6 wholemeal buns, split
8—12 tomato slices
4—6 halloumi cheese slices