Butternut, Sweet Potato & Grain Burgers

Simmer the squash and sweet potato in salted water for 8-10 minutes until tender, then drain and mash. Mix with the grains and rice, 2 tsp of paprika, chopped parsley, lemon zest and 1 tsp of flour; season. Shape into 4 burgers, dusting your hands with a little flour to help.

Heat the oil in a non-stick frying pan and cook the burgers over a medium heat for 5 minutes on each side, until dark golden. Meanwhile, heat the grill and toast the buns, cut side up. Stir the garlic into the mayonnaise and toss the parsley leaves with the rainbow salad.

Put a handful of salad leaves on each bun bottom and sit a burger on top. Add a good dollop of garlic mayo and sprinkle with a little paprika, then add some red pepper slices and beetroot shreds from the salad. Put each on a plate, squeeze over the lemon juice and add the bun top.