1 cucumber (use half)
1 handful of fresh dill
2 tsp dukkah (Celery, Nuts, Peanuts, Sesame)
100g smoked pink kraut (Celery, Mustard, Soya)
1 handful of fresh mint
1 tsp rose harissa paste
110g baby plum tomatoes
80g almond yoghurt (Nuts)
300g middle eastern beef mince
250g Indian style chickpea quinoa
Season the mince with sea salt and black pepper, then mix and shape into 4 patties. Heat a medium frying pan with 1 tsp oil on a medium-high heat. Add the patties and cook for 4-5 mins on each side, until golden. Add the dukkah and shake the pan to coat.
Meanwhile, thinly slice the half cucumber into half-moons. Finely chop the dill. Remove the mint leaves from their stalks and finely chop. Halve the tomatoes. Zest the lemon and quarter.
Make the herb yoghurt; in a small bowl, mix the zest, yoghurt and a generous pinch of dill and mint. Season lightly with sea salt and black pepper.
Make the cucumber salad; mix the cucumber, tomatoes, kraut, remaining herbs and the juice from half the lemon together in a bowl. Season with sea salt and black pepper. Make the harissa drizzle; mix the harissa with 1 tsp water and set aside.
Heat a separate medium frying pan with 2 tsp oil on a medium-high heat. Add the chickpea quinoa and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Season with sea salt and black pepper.
Serve the patties with the chickpea quinoa and cucumber salad. Garnish with the herb yoghurt, harissa drizzle and remaining lemon wedges.