D2L Greek Pork Burgers to Medditerranean Veg Couscous

Halve, peel and chop the red onion into 2cm chunks. Halve the peppers and discard the core and seeds. Chop into 2cm chunks. Trim the aubergines then halve lengthways. Chop each half into four long strips then chop widthways into 2cm chunks. Pop the veg on a large tray, drizzle with oil then season with salt and pepper. Toss to coat, spread out and roast on the middle shelf of the oven until soft, 20-25 mins. Turn halfway.

Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks). Zest the lemon then chop into wedges. Crumble the feta. Pop the pork mince in a bowl with the oregano, panko, half the chilli jam, half the zest and half the mint. Season with salt and pepper. Combine the mixture with your hands then transfer two portions of the mix to another bowl. Shape the remaining mix into one burger per person.

Heat a drizzle of oil in a large frying pan on medium heat. When hot, lay in the burgers and fry until browned, 15-18 mins, turning occasionally. IMPORTANT: The burgers are cooked when no longer pink in the middle. Meanwhile, put the couscous in a bowl. Pour the boiling water (see ingredients for amount) into a jug and stir in the stock. Pour into the couscous, cover tightly with cling film and leave to the side for 10 mins.

Shape the reserved mix into about 6 small bite-sized balls - these are for your lunch. When the burgers are halfway through cooking, add the balls to the pan and fry until cooked through, 10-12 mins. Halve the buns and pop in the oven to toast for 3-4 mins. Pop the burgers inside the buns along with half the feta, then serve alongside the wedges. Reserve two portions of veggies then serve the remainder alongside the burgers.