Warmed Topped Bean Burger Salad

Preparation:

1. Defrost the sweetcorn
2. Mix together the alpro and chimichurri
3. Dice the chilli
4. Slice the spring onion
5. Chop the coriander

Method:

1. In a bowl prepare the sweetcorn salsa by mixing the corn, chilli, spring onion and coriander together.
2. Heat a deep fat fryer to 175oC and fry the burger for 4 minutes, drain and place onto a papered tray.
3. Spoon the topper mix onto the burger and transfer to an oven at 180oC and cook for a further 4 minutes or until melted.
4. Mix the salad leaves with the yoghurt.
5. Spoon the guacamole onto a suitable plate and add the salad.
6. Add the burger to the dish and drizzle with nacho cheese sauce.
7. Garnish with the corn salsa and coriander - serve