• 1 pack Vegie Delights Crispy Chicken-Style Burgers
  • 500g pumpkin, cut into 1cm pieces
  • 2 tablespoons olive oil
  • 1/4 red cabbage, finely sliced
  • 1 large avocado, peeled and sliced
  • 200g cherry tomatoes, halved
  • 200g roast beetroot, sliced
  • 100g baby spinach
  • 4 tablespoons dukkah
  • Sea salt and black pepper

Tahini dressing

  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon water


  1. Heat oven to 180°c, line two baking trays with greaseproof paper and place vegie delights crispy chicken-style burgers on one tray and pumpkin on other tray.
  2. Toss pumpkin with olive oil and sea salt.
  3. Cook pumpkin and crispy chicken-style burgers in oven for 12 minutes.
  4. Whisk the dressing ingredients together in a small bowl and set aside.
  5. Create rainbow bowl by slicing Crispy Chicken-Style Burgers once cooked and arranging ingredients around the bowl, finishing with a sprinkle of dukkah, drizzle of dressing and seasoning with sea salt and black pepper.