Here's how you make it:
500g pack Ostrich / Beef / Venison burgers from Woolies
Assorted lettuce leaves (the darker the leaves, the more nutritional goodness they have)
Exotic baby tomatoes
Feta cheese
Avocado
Peppadews
Basil Pesto (homemade is best)
Toasted seeds sprinkle
Balsamic Glaze dressing
Olive oil
Coconut oil (for frying)
Make your salad first. Lay the salad leaves on your plate in a circle. Put chopped feta, peppadews, avo and fried baby tomatoes around on the circle of leaves. Sprinkle some toasted seeds on top.
Put a little coconut oil in your pan and heat it up on a medium heat. Fry the burgers until they are done to your liking.
Once the burgers are done, put one burger in the centre of each circle of salad.
Spread a generous layer of pesto onto the burger and top the burger with a quarter of an avo, sliced.
Drizzle olive oil and balsamic glaze around the burger on the salad.
Basil Pesto (homemade is best)
Toasted seeds sprinkle
Balsamic Glaze dressing
Olive oil
Coconut oil (for frying)
Make your salad first. Lay the salad leaves on your plate in a circle. Put chopped feta, peppadews, avo and fried baby tomatoes around on the circle of leaves. Sprinkle some toasted seeds on top.
Put a little coconut oil in your pan and heat it up on a medium heat. Fry the burgers until they are done to your liking.
Once the burgers are done, put one burger in the centre of each circle of salad.
Spread a generous layer of pesto onto the burger and top the burger with a quarter of an avo, sliced.
Drizzle olive oil and balsamic glaze around the burger on the salad.
