Ingredients:

1 large eggplant

1 large zucchini

2 capsciums

½ pumpkin

1 Syndian brown rice burger patties (you’ll need all four)

1 Tbsp cumin

1 Tbsp Chilli Flakes

Olive Oil

Salt and Pepper

To serve:
Handful of greens (Rocket and Spinach)

Cherry Tomatoes

½ lemon (squeezed)

2 Tbsp of Maple Syrup

Vegan Feta (if you  wish)
1/4 Fresh chopped chilli

¼ cup Syndian tahini

Method:

1. Preheat oven to 200 degrees.

2. Slice all the veggies to match the same thickness as the capsicums. I also peeled the pumpkin.

Place the eggplant and pumpkin on a tray together and a good drizzle with olive oil, salt and pepper and ½ the cumin and chilli flakes. Place in oven and then repeat with the zuchinni and capsciums. Bake for 30-40 minutes until crispy on the edges.

3. Meanwhile cook the lentil veg  burgers as instructed (I cooked mine in a pan).

4. Whilst they are cooking, put ¼ cup of Syndian tahini in a bowl, with a splash of hot water, lemon juice and maple syrup (stir until its a sauce consistency). This will be used as a drizzle later on.

5. Once patties and vegetables have been cooked, scatter greens and tomatoes on a plate leaving a small space in the middle. 

6. Here the fun part starts. Stack your veggies and layer them as you wish.
7. Finish by drizzling the tahini sauce, vegan feta and garnish with fresh chilli and salt and pepper