|"Utterly moreish, hot or cold, these make a delicious veggie burger and are also brilliant for parties as bite-size canapés with the chimichurri yoghurt as a dip on the side. They are a great way to use up leftover quinoa, but if you want you can make them from scratch": Melissa Hemsley|
This superb recipe is from Melissa Hemsley's new book Eat Green, a celebration of healthy, tasty veg-centric food that is good for you and better for the planet.
prep: 20 mins / cook: 20 mins / serves: 4
For the chimichurri yoghurt:
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This easy and versatile dish makes the most of seasonal fruit for a superb late summer dessert - or even a whole meal! It's especially lovely made with little yellow mirabelle plums, which have a wonderful honeydew sweetness.