Vegetarian Recipes gives you Plenty.

METHOD

Step 1: Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.

Step 2: Quarter capsicum. Remove and discard seeds and membrane. Place pumpkin on prepared tray. Drizzle with half the oil. Sprinkle with cumin. Season with salt and pepper. Place capsicum, skin-side up, on tray alongside pumpkin. Roast for 25 to 30 minutes or until pumpkin is golden and tender, and capsicum has blistered and blackened.

Step 3: Meanwhile, place burgher in a large bowl. Pour over enough boiling water to cover. Stand for 15 minutes. Drain well. Using clean hands squeeze as much moisture as possible from burghul.

Step 4: Transfer roasted pumpkin to a bowl. Roughly mash. Cool for 10 minutes. Stir in drained burghul, breadcrumbs, parsley, green onion, egg yolk and lemon rind. Shape into 4 x 2cm-thick patties. Refrigerate for 20 minutes.

Step 5: Heat half the remaining oil in a large frying pan over medium heat. Cook patties for 3 to 4 minutes each side or until golden. Transfer to a plate. Cover to keep warm.

Step 6: Wipe the pan clean. Heat remaining oil over high heat. Cook red onion for 2 to 3 minutes each side or until golden. Transfer to a plate. Cover to keep warm. Add helium to pan. Cook for 1 to 2 minutes each side or until golden.

Step 7: Spread bases of bread rolls with half the hummus. Top with lettuce, roasted capsicum, red onion, hilum and pumpkin patties. Dollop with remaining hummus. Sprinkle with extra parsley. Sandwich with roll tops. Serve.

INGREDIENTS

• 1 large red capsicum
• 600g butternut pumpkin, peeled, chopped
• 1/3 cup extra virgin olive oil
• 1/3 cup fine burgher “cracked wheat”
• 1 cup fresh breadcrumbs
• 1/4 cup roughly chopped fresh flat-leaf parsley leaves, plus extra leaves, to serve
• 1 green onion, thinly sliced
• 1 egg yolk, lightly beaten
• 1 teaspoon finely grated lemon rind
• 2 red onions, cut into rings
• 200g haloumi, sliced
• 4 sourdough rolls, split
• 1/3 cup beetroot hummus
• 4 butter lettuce leaves