Plant Based Harissa Burger

Halve the baby plum tomatoes, trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Thinly slice the spring onion. Pop the tomato, lettuce and spring onion into a large bowl.

About 10 minutes before the wedges are done, heat a drizzle of oil in a large frying pan on a medium high heat. When hot, add the Vivera burgers and cook each side until golden brown, 4-5 mins per side. When cooked, add half of the harissa paste to the pan and turn to coat the burgers. Remove from the heat.

While you have time do any washing up that needs doing.

Halve the burger buns as if you were making a sandwich and pop them in the oven to warm through, 2-3 mins. Drizzle the red wine vinegar and olive oil (see ingredients for amount) onto the tomato and lettuce and season with salt and pepper. Toss to combine.