Ingredients

• 2 ciabattas †
• 1/2 cucumber
• 20g mango chutney
• 80g cultured coconut
• 1 tbsp curry powder
• 2 tsp nigella seeds
• 3 white potatoes
• 2 ultimate vegan burger patties †
• 10g coriander & mint
• 1 tomato

You’ll also need

Pepper, salt, vegetable oil

Cooking instructions

1. 1. Preheat the oven to 220°C/ 200°C (fan)/ gas 7Cut the potatoes (skins on) into wedges Add the potato wedges to a baking tray with a drizzle of vegetable oil, the nigella seeds and a pinch of salt and give everything a good mix upPut the tray in the oven for 25-30 min or until golden and crisp – these are your spiced wedges
2. 2. Meanwhile, chop the tomato[es] finely Cut the cucumber in half lengthways, scrape out the seeds with a teaspoon and discard Dice the cucumber Chop the coriander roughly, including the stalks
3. 3. Combine the chopped tomato, cucumber and coriander in a bowl with a pinch of salt and pepper – this is your chopped salad Strip the mint leaves from their stems, discard the stems then chop the leaves roughly and set aside
4. 4. Sprinkle the curry powder over the meat-free patties and pat it into both sides until evenly coated – these are your curried meat-free patties
5. 5. Line a baking tray with baking paper Add the curried meat-free patties to one side of the tray and put in the oven for 10-12 min or until cooked through
6. 6. Add the chopped mint to a pestle & mortar with a pinch of salt Grind to a fine paste, then add the cultured coconut and the mango chutney – this is your mango raita
7. 7. Slice the ciabattas in halfOnce the curried patties are almost done, remove the tray from the oven and add the sliced ciabattas to the other sideTip: Cooking for 4? Use 2 trays!
8. Return the tray[s] to the oven for 3-4 min or until the ciabattas have warmed through Spread the mango raita over each ciabatta base Layer on the curried meat-free patties and some chopped salad
9. Serve the spiced wedges, remaining chopped salad and any remaining mango raita to the sideEnjoy!