Vegan burger

Vegan burger

Vegan burger

Even die-hand meat-eaters will find this flavourful combination irresistible.



To season with:

• Extra virgin olive oil

• Sea salt flakes

• Coarse black pepper


For the Salad:

• 750g Jersey Royal potatoes, washed

• 150g edamame beans / peas / broad beans

• 200g large king prawns, shell off, tail on

• 4 garlic cloves, finely grated

• 4 large salmon fillets

• 100g baby leaf spinach, roughly chopped

• 50g fresh flat leaf parsley, leaves and stalks, finely chopped

• 25g fresh mint leaves, finely chopped

• 1 large continental spring onion, finely sliced

• 1/3 of a cucumber, halved and finely sliced


For the Dressing:

• 60ml (4 tbsp) extra virgin olive oil

• 45ml (3 tbsp freshly squeezed lemon juice)

• Zest of 1 large lemon

• 2 tbsp, flat leaf parsley leaves (finely chopped)

• 1 tsp sea salt flakes

• 1/4 tsp coarse black pepper


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Cooking Ingredients


Place the potatoes in a large pan of cold water and bring to the boil. Cook for 10-12 minutes until almost tender, then add the frozen peas / beans of choice to the pan, bring up to the boil, cook for another 2-3 minutes, then drain fully through a colander, ensuring there is no water left in the pan or on the vegetables. Place everything back into the pan with a good glug of extra virgin olive oil, and a generous pinch of sea salt and coarse black pepper. Pop the lid back on the pan, give the pan a good shake, and leave to one side (with the lid still on).

Mix all of the dressing ingredients together in a small jar and give it a really good shake so that the dressing thickens and emulsifies. Ensure to shake each time you use / pour the dressing.

In a bowl, mix together the king prawns with the garlic, a good glug of olive oil and a generous pinch of sea salt flakes.


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