Miso burgers with mint & pomegranate slaw

• bulghar wheat↗75g g
• rapeseed oil↗1 tbsp tbsp
• onions↗2

  chopped

• garlic cloves↗4

  chopped

• carrots↗2

  coarsely grated

• large red chilli↗1

  deseeded and finely chopped

• cumin seeds↗1 tsp tsp
• ground coriander↗1 tbsp tbsp
• pack coriander30g g

  stalks and leaves chopped but kept separate

• lime↗1

  zested, 1/2 juiced, 1/2 cut into 4 wedges

• cans chickpeas↗2 x

  drained

• large eggs↗2
• white miso paste↗2 tbsp tbsp
• small white cabbage↗½

  shredded

• red onion↗1

  halved and thinly sliced

• carrots↗2

  shredded (ideally with a julienne peeler)

• pomegranate↗1

  seeds only

• chopped mint2 tbsp
• cider vinegar↗1 tbsp
• extra virgin rapeseed oil↗1 tbsp

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Cook the bulghar in a small pan of water for 5 mins. Meanwhile, heat the oil in a large non-stick frying pan and fry the onions and garlic, stirring, for 5 mins or until starting to turn golden. Add the carrots and chilli, and cook, stirring frequently, for 5 mins until the carrots soften. Add the cumin, ground coriander, coriander stalks and lime zest, and stir well.

2. 2

   Tip the chickpeas into a bowl and crush with a masher or fork, then add the eggs and miso to form a chunky paste.

3. 3

   Drain the bulghar well and stir into the spicy vegetables. Take off the heat, shape into eight burgers and place on a baking sheet lined with baking parchment. Bake in the oven for 15-20 mins or until firm and starting to turn golden.

4. 4

   For the slaw, combine all the ingredients in a big bowl with the lime juice and coriander leaves. Serve with the burgers and lime wedges for squeezing over.