Bunless Lentil Burger

Place the sweet potato on a lined oven tray. Toss in half of the olive oil and season with salt and pepper. Cook in the oven for 30-35 minutes or until tender and golden.

Meanwhile, to make the beetroot relish, heat the remaining olive oil in a medium frying pan over a medium heat. Add half of the red onion and cook, stirring, for 3 minutes, or until soft. Add the beetroot, balsamic vinegar, mustard and water. Cook, stirring occasionally, for a further 8-10 minutes, or until the onion and beetroot become sticky. Remove from the pan and set aside. Wipe the pan clean with a paper towel.

Heat a splash of olive oil in the same frying pan over a medium heat. Add the remaining red onion and cook, stirring, for 3 minutes or until soft. Add the cumin and cook, stirring, for 1 minute or until fragrant. Transfer the onion mixture to a medium bowl.

Add the lentils to the onion mixture and mash using a fork or potato masher. Add the fine breadcrumbs and fetta cheese. Stir until well combined. Shape into patties (one per person).

Heat a little olive oil in the same frying pan over a medium-high heat. Cook the patties for 4 minutes on each side or until golden.