CARROT AND SESAME BURGERS

■ Serves 6
Grate 750g carrots. Put a third of the grated carrot in a food processor with a 400g tin of drained chickpeas, 1 chopped onion, 2 tbsp tahini paste, 1 tsp qround cumin and 1 egg. Whizz to a thick paste, then scrape into a large bowl. Heat a little oil in a pan, tip in the remaining carrot and cook for 8-10 minutes. Stir until softened. Add this cooked carrot to the whizzed paste with 100g wholemeal breadcrumbs, the zest of 1 lemon and 3 tbsp sesame seeds. Season. Mix using your hands. Divide the mix into 6. Shape into burgers. Cover and chill until serving. Mix 150g plain yoghurt with 1 tsp tahini paste and 1 tsp of lemon juice, then chill.
■ Brush the burgers with a little oil. Barbecue each side for 5 minutes, until golden. Toast the buns on the barbecue alongside the burgers. When the burgers are ready, spread each bun with the lemony sesame yoghurt and sliced avocado. Top with the burger, some sliced red onion and rocket. Drizzle chilli sauce to finish.

CARROT AND SESAME BURGERS