Sweet Potato Burger, with Griddled Pineapple and a Chilli Salsa

Serves 4

600g sweet potatoes

2 tbsp olive oil

1 onion, finely chopped

2 cloves of garlic, crushed

1 tsp ras el hanout (Moroccon spice mix)

5 pineapple rings

1 tsp rose harissa (or harissa)

100g breadcrumbs

50g almonds, coarsely chopped

100g pumpkin seeds, crushed

Gram flour (chick pea flour) to coat the burgers

4 wholemeal buns

For the relish:

3 chillis, finely chopped

2 spring onions, finely chopped

½ lemon, juiced

1 tbsp tomato puree

Preheat the oven to 220C. Cut the sweet potatoes in half and bake in their skins on a lightly oiled baking tray for 30 minutes. When they are soft, scoop out the flesh and set aside.

Meanwhile, gently fry the onions in 1 tbsp olive oil until soft. Add the garlic and ras el hanout. Continue to fry for another 30 seconds, stirring continuously.

Chop one of the pineapple rings into small cubes and put in a big bowl, with the cooked sweet potato flesh, fried onions, rose harissa, breadcrumbs, almonds and pumpkin seeds. Season to taste.

Form the mixture into four thick or eight thin burgers as preferred.

Coat them in the gram flour and shallow fry until golden on each side.

While the burgers are frying, make the relish by mixing all the ingredients together.

Griddle, or grill, the remaining pineapple rings on each side.

Assemble by placing one burger in each bun, followed by the griddled pineapple then the relish.