Ingredients pt 1

• Gosh! Beetroot, Carrot & Kale Burgers
• Red bell peppers
• Avocado
• Rocket
• Cherry tomatoes
• Pasta
• Dairy free cheese or feta

Method pt 2

1. Preheat oven to: Electric 200°C/ fan oven 180°C/ gas mark 6, and cook Beetroot Kale and Quinoa Burgers for 15-20 minutes
2. Chop the peppers and tomatoes and roast in the oven alongside the burgers
3. Bring a pan of water to the boil and simmer pasta until softened
4. Peel the avocado and scoop out into a bowl. Mash with a fork or spoon
5. Once cooked and cooled enough to handle, cut the burger in half and spread a layer of mashed avocado between halves
6. Drain pasta and serve with the roasted peppers and tomatoes
7. Garnish with rocket and crumbled dairy free cheese or feta

Thanks for the great recipe Gemma. For more inspiration check out her Instagram feed here.

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