Preparation time 20 mins, plus resting
This is a great salad that would work with so many dishes. I love these easy burgers using Mount Zero burger mix, a great biodynamic small Australian producer. This will make extra burger patties that can be frozen or will last for a few days uncooked or cooked in the fridge.
1 1/2 cups Mount Zero bio dynamic spiced red lentil burger mix available at Wiffens
1/2 red onion finely chopped
1 egg lightly whisked
1 handful mixed herbs finely chopped (such as parsley, coriander and mint)
2 tbspns olive oil
2 whole endive heads, leaves removed washed and dried
2 stick celery bottom half only cut into thin matchsticks
1/2 a granny smith apple skin removed and cut into matchsticks either using a knife or a mandolin
1 handful walnuts lightly toasted in a frypan until lightly browned
1/2 cup plain yoghurt (we suggest Country Valley lush yoghurt)
90g feta (we suggest marinated Divine Dairy feta)
Juice of one lemon
olive oil, salt and pepper to taste
For burgers combine burger mix with onion, 2 tbspns boiling water mix, add enough water so a very thick paste (you will still be adding more moisture with the egg. Add egg and mix, then add herbs. If too wet add more burger mix. Allow to sit for 1 hour before shaping into patties. Shape into patties and ideally rest again. Heat oil of choice (either rice bran or olive) in a large pan over medium heat. Cook patties for 10-15 minutes each side. Patties will still have an interesting and crunchy texture. Remove from heat.
While patties are resting make salad dressing by combining yoghurt, sugar, feta, 1 tbspn olive oil (if using unmarinated feta), lemon juice and garlic in a blender or using a bamix, season with salt to taste. Set aside, this is your dressing.
Mix whole endive leaves, apple, walnuts and dressing gently. Season with salt and pepper to taste.
Serve patties with salad on the side and with a dollop of yoghurt on top if desired.