Lemon grilled fish burger with roasted tomato salsa

Who doesn’t love a fish burger? This one comes with a delicious tangy salsa for a flavour punch.

Serves: 4
Time to make: 25 mins

Ingredients

250g cherry tomatoes
1 red onion, thinly sliced
spray oil
1 teaspoon balsamic vinegar
1 cup low-fat plain yoghurt
2 teaspoons chipotle or other chilli sauce
3 tablespoons pumpkin seeds, toasted
4 small firm white fish fillets
4 wholegrain burger buns until just cooked through.
2 cups rocketarugulaX leaves 5 To assemble burgers, smear
1 bag prepared slaw (omit remaining yoghurt sauce over dressing)

Instructions

1 Preheat oven to 200°C. Line a dish with baking paper. Place tomatoes and onion on dish, spray with oil and sprinkle with balsamic vinegar. Roast in oven for 10-15 minutes. Remove and place in a bowl and set aside to cool.

2 Meanwhile, in a bowl, combine yoghurt and chipotle sauce. In a toaster or oven, warm burger buns.

3 In a large bowl, place all but 4 teaspoons of yoghurt mix with slaw and pumpkin seeds, tossing to coat.

4 Spray a pan with oil and set over a medium-high heat. Cook fish, turning, for 1-2 minutes each side, halved buns and top with fish, tomato salsa and rocket. Serve with slaw on the side.