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This delicious recipe is made with Olivado's Extra virgin Avocado oil and is suitable for vegetarians. Check out the full instructional video here:
for the salad
2 large courgettes, quartered lengthwise
1 pack (4 patties] Black Bean Beetroot Burger [or your favourite vegetable burgers]
1 block(200g / 7oz) haloumi cheese
Extra Virgin Avocado oil
1 cup peas, cooked in salted water
Fresh mint & basil leaves
For the Courgette Dip
2 large courgettes, diced
4 cloves garlic
A drizzle Avocado cooking oil
½ cup plain Yoghurt
2 tablespoons tahini
Juice of 1 lemon
Salt
Pepper
- Make the courgette dip. Heat a generous drizzle of avocado cooking oil in a non stick fry pan over medium high heat. Add the diced courgettes and garlic, season with salt and pepper. Fry until the courgettes are soft and well browned.Cool.
- Process the cooked courgette mixture, tahini, yoghurt, lemon juice, Extra Virgin Avocado oil, salt and pepper until smooth. Set aside.
- Preheat a char-grill pan or barbeque over medium heat. Cook the salad courgettes with a drizzle of oil until cooked through and slightly charred. Cook the haloumi for 1-2 minutes each side or until golden.Keep warm.
- Cook beetroot burgers according to the packet instructions. Keep warm.
- Divide the courgette dip between plates and top with the beet burger, courgettes, haloumi, herbs and peas.Drizzle over some more Extra Virgin Avocado oil and serve with lemon wedges.
Ingredients
for the salad
2 large courgettes, quartered lengthwise
1 pack (4 patties] Black Bean Beetroot Burger [or your favourite vegetable burgers]1 block(200g / 7oz) haloumi cheese
Extra Virgin Avocado oil
1 cup peas, cooked in salted water
Fresh mint & basil leaves
For the Courgette Dip
2 large courgettes, diced
4 cloves garlic
A drizzle Avocado cooking oil
½ cup plain Yoghurt
2 tablespoons tahini
Juice of 1 lemon
Salt
Pepper
Directions
- Make the courgette dip. Heat a generous drizzle of avocado cooking oil in a non stick fry pan over medium high heat. Add the diced courgettes and garlic, season with salt and pepper. Fry until the courgettes are soft and well browned.Cool.
- Process the cooked courgette mixture, tahini, yoghurt, lemon juice, Extra Virgin Avocado oil, salt and pepper until smooth. Set aside.
- Preheat a char-grill pan or barbeque over medium heat. Cook the salad courgettes with a drizzle of oil until cooked through and slightly charred. Cook the haloumi for 1-2 minutes each side or until golden.Keep warm.
- Cook beetroot burgers according to the packet instructions. Keep warm.
- Divide the courgette dip between plates and top with the beet burger, courgettes, haloumi, herbs and peas.Drizzle over some more Extra Virgin Avocado oil and serve with lemon wedges.
