Burger bowl

Method

• step 1

  Heat the oven to 200°C/180°C fan/gas 6. Chop the potatoes into small chunks, roughly 2.5cm long. Transfer the chopped potatoes to a roasting tin and drizzle over 1 tbsp of the vegetable oil, then sprinkle with 1 tbsp of the Cajun spice mix, all the garlic granules, and season lightly with salt and pepper. Roast for 25-30 mins until crisp, stirring halfway.

• step 2

  Meanwhile, prepare the salad ingredients. Roughly chop the pickle spears. Shred the lettuce finely. Halve the cherry tomatoes. Thinly slice the onion, rinsing under the cold tap (this helps take away some of its strong flavour). Grate the cheese on the coarse side of a box grater.

• step 3

  For the burger sauce, mix all of the ingredients in a small bowl and season to taste. Set all aside until you’re ready to assemble the bowls, or serve at the table for people to help themselves.

• step 4

  When the potatoes have roughly 10 mins left, pour the remaining 1 tbsp oil into a frying pan over a medium heat. Once hot, press in the mince, flattening it down with a spatula to ensure maximum crispness. Cook for 7-8 mins, stirring occasionally, until crisp and brown. In the final minute, stir in the remaining Cajun spice mix and a little salt and pepper.

• step 5

  To assemble the bowls, start with a bed of the roasted potatoes, followed by some crispy mince and the salad toppings. Drizzle over the sauce.