The taste of summer

MINTY LAMB SMASH BURGERS WITH FETA & BEETROOT RELISH

SERVES 4

600g lamb mince
A handful of fresh mint leaves, chopped
1-2 tsp cumin seeds, toasted and roughly crushed
1-2 tsp chilli powder or flakes
200g feta, crumbled
Flaked sea salt and freshly ground black pepper

FOR THE BEETROOT RELISH

1 pack ready-cooked beetroot
3 spring onions, finely chopped
A handful of fresh mint leaves, chopped
1 tbsp olive oil
1 tbsp red wine vinegar
A pinch of caster sugar

TO SERVE

4 brioche buns, sliced and toasted A handful of crisp lettuce leaves

■ Tip the lamb mince into a bowl and sprinkle in the mint and spices and mix together. Divide the mixture into four even-sized balls. Set aside. To make the relish, finely chop the beetroot and tip into a bowl. Stir in the spring onions, along with the mint, olive oil, vinegar and sugar. Season to taste and set aside. Fire up your barbecue ready for direct grilling. Set a chapa or flat plate onto the grill bars directly over the fire.

■ Take a ball of mince and add it to the chapa, then use a fish slice to flatten it, about 1cm thick. Repeat with the other pieces. After a minute, flip the burgers over then