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Prep time 8 min
Skill level Easy
Cook time 15 min
Serves 2
Nutritional information per serving

INGREDIENTS

INGREDIENTS FOR
2 SERVINGS
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METHOD

  1. Step 1
    Heat a medium non-stick frying pan over medium heat; cook cumin, sunflower and chia seeds, stirring, for 2 minutes or until seeds are toasted, transfer to a small bowl. add half the rice bran oil, half the lemon juice, onion, parsley and mint; toss to combine; set aside.
  2. Step 2
    Prepare yogurt tahini dressing: Combine all ingredients is a small bowl; mix well. Set aside.
  3. Step 3
    Heat HARVEST GOURMET Vegan Burger according to directions on pack.
  4. Step 4
    Meanwhile, heat remaining rice bran oil in same cleaned non-stick frying pan over high heat; cook mushrooms, thyme and garlic, stirring occasionally, for 4-5 minutes or until browned lightly. Remove from heat, stir through remaining juice.
  5. Step 5
    To serve, divide watercress among serving plates; top with HARVEST GOURMET Vegan Burger patties, a good dollop of dressing; then divide mushroom mixture between patties; top with salad. Serve any remaining yogurt Tahini dressing in a small bowl on the side.

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