Light Lunches

Try these spicy burgers with crispy salad for a tasty, light lunch.

For the burgers

• 400g can chickpeas, drained
• 1 garlic clove, chopped
• 1 large egg
• 1 tbsp ground almonds
• 2 tsp harissa
• 1 tsp ground cumin
• 3 tbsp chopped parsley
• 2 tsp rapeseed oil, for frying

For the salad

• 1 tbsp raisins
• 1 carrot, shaved into ribbons with a peeler
• 1 courgette, shaved into ribbons with a peeler
• 5 radishes, thinly sliced
• 2 handfuls from a bag of watercress, rocket & spinach
• 1 tsp each hemp or rapeseed oil and white wine vinegar

Tip the chickpeas, garlic, egg, almonds, harissa and cumin into a bowl and blitz with a hand blender until smooth. Stir in the parsley. Heat the oil in a non-stick frying pan and dollop in the mixture in 8 big spoonfuls, spaced apart. Cook for 5 mins on each side.

For the salad, toss the raisins and all the veg together, but don’t dress with the oil and vinegar until you are about to eat. Serves 2

Or this tasty bean salad with a yoghurt and avocado dressing

• 2 round wholemeal pitta breads, split in half and cut into triangles
• 200g frozen broad beans
• 1 avocado, flesh scooped out
• small pack parsley
• 8 tbsp natural yogurt
• 1 garlic clove, roughly chopped
• 1 lemon, zest of ½, juice of whole
• 2 Little Gem lettuces, roughly chopped
• 400g can white beans, rinsed and drained
• 4 spring onions, finely chopped
• 2 carrots, peeled and grated
• 10 radishes, halved

Heat grill to high. Spread the pitta triangles out in a shallow baking tray. Toast for a couple of mins to crisp, turning once. Once toasted, remove and place to one side.

Drop the broad beans in boiling water and cook for 2-3 mins, then drain and remove the bright green pod from the hard outer shell.

In a blender, whizz together the avocado, parsley, yogurt, garlic, lemon juice and zest and seasoning.

Put the remaining ingredients in a bowl, except the cress. Toss together with the avocado and yogurt dressing, eat with toasted pittas. Serves 4