Moroccan pumpkin, chickpea and haloumi burgers

Instructions

1. Place capsicum, chilli and lemon juice in a food processor. Blend to combine sauce and set aside.
2. Bring a medium-sized saucepan of water to the boil. Add pumpkin and cook for 3-4 minutes or until just tender. Drain pumpkin. Leave to steam-dry for 3-4 minutes.
3. Place cooked pumpkin in a large bowl with chickpeas and mash to form a slightly chunky mixture. Add courgette, cumin, coriander, egg, flour, breadcrumbs and haloumi to bowl. Stir mixture to combine.
4. Place a large non-stick frying pan over a medium-high heat. Add oil and heat. Wet hands to shape vegetable mixture in 4 large patties (see tip). Add patties to pan and cook each side, turning carefully with a spatula, for 1-2 minutes or until golden brown.
5. Divide spinach among rolls. Transfer burger patties to rolls, top with reserved capsicum sauce and pickles and serve.