Lentil & Walnut Burger Bowl (Edit recipe)

To prep before assembling your salad

1. Peel and chop one butternut squash. Place on a baking tray with salt, pepper and a drizzle of olive oil. Roast at 400u2109 for 35-40 minutes or until tender and a fork can pierce through the pieces.
2. Rinse and drain your chickpeas and tap them with a paper towel so they are dried. Transfer to a bowl and coat in a drizzle of olive oil, salt and pepper. Place in an air fryer for 5-10 minutes so they become crispy. You can omit this step and have them straight out of the can if you prefer.

Salad

1. Add the fresh kale to a bowl and add 1-2 tbsp olive oil. Massage the leaves with your hands for about 2-3 minutes or until the kale is tender. Set aside.
2. Add avocado oil to a frying pan on medium heat, and cook your VG Gourmet Lentil & Walnut burger for 5-10 minutes, or until fully cooked.
3. Let the burger patty cool down, then cut into smaller pieces and set aside.
4. Make your dressing by whisking together all ingredients in a small bowl. Set aside.
5. Add the massaged kale to a bowl, top with the roasted butternut squash, roasted chickpeas, your burger, apple slices, vegan feta and crushed walnuts.
6. Drizzle the sauce on top and enjoy!