I like a yoghurt dressing with them, but that’s just me.. Recipe from their book ‘The Happy Pear’. Serves 4.
For the topping
Preheat oven to 180/200 degrees. Scrub and grate the beetroot. Finely chop the spring onions. Crumble the feta and roughly chop the walnuts. Heat the oil in the pan and add the beetroot and spring onions. Cook for about 5 mins and set aside to cool for a few minutes.
Put the beetroot mixture into a medium bowl with both the cheeses, mint, walnuts, breadcrumbs, and the lemon juice. Mix well using your hands. Add some black pepper and a pinch of salt. Form into burger shaped patties.
Place the patties on a baking tray lined with greaseproof paper and bake for 25 minutes, turning them halfway through. Top the burgers generously with hummus and serve with the alfalfa/parsley on top.