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15 • minutes
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4 • serves
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Grilled Courgette, Beet Burger & Haloumi Salad

5/5 (2)


  • For the salad
  • tick2 large courgettes, quartered lengthwise
  • tick1 pack (4 patties) Bean Supreme Black Bean Beetroot Burger
  • tick1 block (200g) Haloumi Cheese (we love Mainland), sliced
  • tickChantal Organics Extra Virgin Olive Oil
  • tick1 cup peas, cooked in salted water
  • tickfresh mint & basil leaves (we love Superb Herb)
  • For the courgette dip
  • tick2 large courgettes, diced
  • tick4 cloves garlic
  • tickA drizzle avocado cooking oil (we love Olivado)
  • tick½ cup plain yoghurt (we love Anchor)
  • tick2 tablespoons Chantal Organics Tahini Hulled
  • tickJuice of 1 lemon
  • tickSalt & pepper


  • Step 1.

    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.

  • Step 2.

    Process the cooked courgette mixture, tahini, yoghurt, lemon juice, Extra Virgin Avocado oil, salt and pepper until smooth. Set aside.

  • Step 3.

    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.

  • Step 4.

    Cook beetroot burgers according to the packet instructions. Keep warm.

  • Step 5.

    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.

Chantal Organics Products used

Extra Virgin Olive Oil
Tahini Hulled

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