Ingredients pt 1

Gosh! Beetroot, Carrot & Kale Burgers
2 handfuls of baby spinach
1 ripe mango
2 spring onions
1 pomegranate
¼ cup of pumpkin seeds
Chilli oil
A sprig of mint leaves
1 lime
Salt and pepper to taste

Method pt 2

1. Preheat your oven to 200°c (electric), 180°c (fan), or gas mark 4.
2. Get your Beetroot, Carrot & Kale Burgers from the fridge, take them out of their packaging and place them on a baking tray in the centre of the oven. Cook for 15-20 minutes until they’re piping hot.
3. While the burgers are cooking, peel and chop the mango into thin strips. Chop up the spring onions too, and add to a salad bowl with the baby spinach.
4. To make your dressing, put the chilli oil, mint, a squeeze of lime juice, and just a touch of salt and pepper into a cup and mix it all up with a spoon. Drizzle this aromatic concoction over your salad, and sprinkle on the pumpkin seeds.
5. Cut your pomegranate in half, and tap on the top of it with a spoon so the lovely little seeds fall out into the salad.
6. Toss all the salad ingredients together so they’re well combined. Serve with your burgers for a wonderfully colourful meal to brighten up any day!