Brands - Upfield

Step 1

Preheat oven to 220°C/200°C Fan/Gas mark 7.Remove the leaves from the cauliflower and chop it into medium-sized florets. Transfer the cauliflower to alarge roasting dish. Mix it with 1 tbsp olive oil, making sure to coat it all over. Put it into the oven and seta timer for 30 minutes.While the cauliflower is roasting, prepare the orzo and sauce. Peel and chop the red onion and add to a largefrying pan along with 1 tsp olive oil. Fry for approximately 3 minutes until starting to soften.Add the can of tomatoes, drained chickpeas, crushed garlic, the orzo and an extra half can of water. Season withplenty of black pepper. Allow to simmer over a low heat, stirring regularly. Add another half to a full can ofwater bit by bit when the liquid has been absorbed, until the pasta has cooked through, in approximately 25-30minutes.As the orzo is cooking, turn the cauliflower in the roasting dish and put back into the oven.Mix the Flora Light and the harissa. When the cauliflower is cooked through and browned, take it out of the ovenand dot the harissa mix on top of the roasted cauliflower. Stir thoroughly in the dish to coat the cauliflowerall over.Check the pasta is cooked and serve with the cauliflower on top of the orzo.

Step 2

Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.Combine all ingredients in large bowl. Transfer mixture to prepared baking pan and press very firmly into an even layer.Bake 25 to 28 minutes or until top appears set and it’s golden brown around the edges.Remove from the oven and allow to cool completely in the pan set on a wire rack for at least 1 hour. Remove bars from the pan using the overhang on the sides and cut into 12 bars.

Step 3

Rinse the chickpeas in a sieve and drain well. Peel and quarter the onion. Put the onion with a knob of Flora Original and some black pepper in a piece of foil. Grate the courgette coarsely.Peel the carrot and grate it finely. Thinly grate the orange peel and squeeze the fruit. Spoon the zest and juice with 2 tbsp of the coriander and black pepper into the grated carrot. Wash the lettuce, pat the leaves dry and cut them into strips.Place the onion bundles on a piping hot barbecue, or directly between the coals. Grill the bundles for about 20 minutes.Heat 1 tbsp Flora Original and fry the courgette on a medium heat for about 5 minutes. Add the curry powder. Take off the heat. Blitz the chickpeas in a food processor. Add the yolk and mix briefly. Spoon the chickpea mixture into the courgette mixture with the rest of the coriander and season with black pepper. Form 2 burgers.Place the burgers on the barbecue and cook them for 3 to 4 minutes until lightly browned on both sides and cooked through.Cut the rolls open and spread them with Flora ProActiv Light. Divide the lettuce over the rolls, place the burgers on top, followed by the grilled onions and ketchup. Serve the rolls with the carrot salad on the side.