1 cup tri-coloured quinoa 400g chickpeas, rinsed, drained ½ cup coriander leaves, chopped ¼ cup sunflower seeds 2 tablespoons sesame seeds 2 garlic cloves, crushed 1 tablespoons ground cumin 2 teaspoons ground coriander 1 egg, plus 1 egg yolk extra 2 tablespoons olive oil 125g haloumi, sliced 4 bread rolls, split, toasted 60g bag rocket leaves 2 heirloom tomatoes, sliced chipotle barbecue sauce, baby cucumbers to serve
1. Cook quinoa following packet instructions. Cool.
2. In the bowl of a food processor, combine quinoa, chickpeas, coriander, seeds, garlic, spices, egg and yolk. Process until smooth. Form 2/3 cup mixture into patties. Arrange on an oven tray lined with foil. Chill for 30 minutes to firm.
3. In a medium frying pan, heat half the oil on medium. Fry haloumi for…
