As unappetizing as this recipe title may seem, you have my word it is the total opposite. Melting mature cheddar blending into soft buttery spiced beans, with a burst of ripe tomato and crunch of toasted seeds all wrapped up in a spongy ciabatta…salivating yet?. I love experimenting with making vegetarian burgers – the options are endless and I am always striving to make ‘the perfect burger’ – this comes pretty close.
The rice content in this burger is primarily to help hold the patty together on cooking – but I also love the way it tends to absorb all the flavours around it. The tahini paste, although not essential if you can’t get hold of any, is the base of any good hummus recipe – and thus, a great addition inside this burger. See…I told you it’s good! Go to the full recipe…
This has got to be one of the easiest and best ‘impress the guest’ recipes. The few simple elements that are in here, may on their own, be pretty ordinary – but, when combined and bound with the silky pomegranate dressing, are elevated to a deliciously fresh summer salad. This salad allows itself to be served alongside pretty much any dish that you could enjoy al fresco with a few glasses of my favorite Chardonnay by Paul Cluver.
I love the Mediterranean – it conjures up a sweet summery nostalgia reminiscent of a carefree youth and long balmy afternoons that melted into a haze of dusk and peace. These are the kinds of days where wooden boards and side plates sing in harmony with the smear of earthy hummus, the burst of a fresh pomegranate and the silkiness of homemade guacamole. In other words, this little feast goes down a treat.
Despite the few components to this meal, divided, they actually take a short amount of time to rustle up and, combined, present themselves as a bountiful platter full of interesting and delicious flavours perfect for sharing with a group of friends, or as a solo snack the day after…
