Step one:
Slice ciabatta roll and lightly toast under grill until golden (top & bottom)

Step two:
Slice 1/2 red onion, 3 tbsp red wine vinegar & a pinch salt and let this steep for 30 mins

Step three:
Smash avocado in a bowl with a squeeze of lime juice, 1 chopped spring onion, handful of coriander, 1 tsp fresh red chilli, salt & pepper and set aside.

Step four:
Cook beetroot burger under the grill on a medium heat for 15 mins – turning halfway (see seperate recipe for beetroot burgers)

Step five:
For assembly – Add a handful of fresh rocket leaves & a few slices of fresh tomato to the bottom of the bun.

Step six:
Top with the cooked beetroot burger & a slice of Applewood® Cheese

Step seven:
Then add a big spoonful of smashed avocado & a dollop of pickled red onion and top with the ciabatta top.

Beetroot Burger:

Step one:
Fry onion & garlic in 1 tbsp olive oil until soft (10 mins)

Step two:
Add grated beetroot, carrot & courgette and fry for further 5 mins until soft.

Step three:
Take off heat and drain excess water through sieve (5 mins)

Step four:
Blend oat, chickpeas, tahini & egg yolk in food processor to breakdown

Step five:
Tip into bowl and mix with vegetables, red chilli flakes, lemon juice , spring onion, coriander, salt & pepper.

Step six:
Form into 6 burger patties and chilli for 30 mins before cooking

Store in fridge. Cook beetroot burger under the grill on a medium heat for 15 minutes – turning halfway.

Cooks notes:
To save time, you can buy smashed avocado or picked red onion!
Swap ciabatta rolls for your favourite bread.