BBQ Tempeh Burger with a minty slaw

• 2x Burger Buns
• 1 Pack Better Nature BBQ Tempeh Pieces

Jalapeño Dressing

• 8 tbsp Plant based Yogurt
• 1x Lime (zest & juice)
• ½ Jalapeño
• 20g Coriander
• 10g Chives
• 1x Large Garlic Bulb (Roasted)
• Tbsp Extra Virgin Olive Oil

Coleslaw:

• ¼ Red Cabbage
• ¼ White Cabbage
• 2x Apple
• ½ Red Onion
• 5 Tbsp Plant Based Yogurt
• 1x Lemon Juice
• 10g Mint
• Coriander
• Red Chilli
• Mint

1. Preheat the oven to 200C / 392F. Remove the stem of the bulb exposing the head of each individual clove of garlic. Add a sprinkle of flakey sea salt and a drizzle of olive oil before covering the garlic with aluminium foil. Place in the oven and roast for 30 - 40 minutes.
2. Add your lime to a griddle pan on a high heat. Remove once your lime begins to char. Assemble your base dressing by adding all dressing ingredients to a blender or food processor (Plant based Yogurt, Lime (zest & juice), Jalapeño, Coriander, Chives, Roasted Garlic, Extra Virgin Olive Oil, Salt & Pepper). Adjust the jalapeño to taste. Blitz until a smooth paste has formed. Add the mixture into a saucepan on a low heat and reduce until a thicker mixture has formed. Remove and allow mixture to cool.
3. Divide the cabbage into quarters and thinly chop the cabbage into slices. Chop both the red onion and apple into moon slices. Combine all coleslaw ingredients and mix well.
4. Add a tbsp of vegetable oil to a medium - high heat frying pan. Add the Better Nature BBQ Tempeh Pieces and saute for 4 - 5 minutes until heated through.
5. Assemble the burger by adding a layer of your charred jalapeño dressing followed by your slaw. Top with the tempeh pieces before garnishing with some fresh red chilli, coriander and mint.