Recipes

1. Using your hands, combine the minced beef with the diced red onion, coriander, garlic, cumin, turmeric, paprika, lemon zest and egg and generously season with salt and pepper.
2. Divide the mince into 4 parts and roll each piece into a ball, then form into flat patties roughly 10cm wide and about 2cm thick.
3. To help firm up the patties, drizzle with olive oil, put them on a plate, cover and place in the fridge until needed.
4. In the meantime, add all the hummus ingredients to a food processor/blender and blend until smooth and well combined. Taste and adjust the seasoning to your taste.
5. Heat a griddle pan on a medium-high heat, brush the burger patties with oil and cook for 3 or 4 minutes on each side or to your liking. Use a spatula to lightly press down on them, making sure each burger is in full contact with the pan.
6. Before serving, heat the naan bread by either dry frying them in a hot frying pan over a medium-high heat for 15 seconds turning halfway or microwave for about 30 seconds to 45 seconds.
7. When building the burgers the naan can be cut in half for a top and a bottom or a whole naan can be folded over the burger patty which might make it easier to eat.
8. Top the warm naan with rocket leaves, cucumber slices, cumin beef patties, hummus and exotic tomatoes and enjoy!

Method: Tahini Paste

1. Toast the sesame seeds in a pan over a medium heat, stirring occasionally until they become golden brown. Be careful, sesame seeds burn easily. Remove and allow to cool.
2. Add the sesame seeds to a food processor/blender, start by using 2 tablespoons of olive oil and blend into a smooth paste. Pour in more olive oil if needed to reach the consistency of a paste.
3. The tahini paste can be stored in the refrigerator in an airtight container for several months.