Cheesy Sweet Chilli Veggie Burger

Meanwhile, grate the Cheddar cheese.

Cut the tomato into 2cm chunks.

In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Toss the tomatoes through the dressing, then set aside. 

When the fries have 10-12 mins remaining, heat a large frying pan on medium-high heat with a drizzle of oil.

Once hot, fry the plant-based burgers until browned, 3-4 mins on each side.

When the burgers are cooked, remove the pan from the heat. Carefully place the cheese on top of the burgers.

Cover with a lid (or foil), then set aside, off the heat, to allow the cheese to melt, 3-4 mins.

Just before everything's ready, halve the burger buns. Pop into the oven to warm through, 2-3 mins.

Just before serving, add the rocket leaves to the bowl of tomatoes and dressing. Toss to coat in the dressing.