The Dinner Planner


Quinoa, Zucchini and Haloumi Burgers with Beetroot Relish

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Servings 4


  • ½ cup quinoa
  • 1 zucchini - grated
  • 1 cup mint leaves - chopped
  • 2 eggs - lightly beaten
  • 1 cup plain flour
  • 2 tbsp olive oil
  • 180 grams haloumi - sliced
  • 4 rolls
  • 2 cup baby spinach

Beetroot Relish


    • Rinse the quinoa under water for a couple of minutes. Add to a saucepan with 2 cups of water, bring to the boil, reduce heat and cook for 10-12 minutes. Pop in fridge to cool.
    • Place all the ingredients for the beetroot relish in a saucepan on medium heat, cover and cook for 20 minutes.
    • Place the cooked quinoa, zucchini, mint, eggs, flour, salt and pepper in a bowl and mix to combine. 
    • With floured hands, shape the mixture into 4 patties and flatten to 1cm-thick. Heat half the oil in a large  non-stick frying pan over medium heat and cook the patties for 3–4 minutes each side or until golden. Set aside. 
    • Add remaining oil and cook the haloumi for 1–2 minutes each side or until golden. Top the rolls with the relish, spinach, patties, tomato, haloumi and extra mint.

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