Nut Burger, Feta & Olive Bake
Prep time: 5 minutes, Cooking time: 25 minutes, Total time: 30 minutes
8 Goodlife Nut Burgers
2 tbsp extra virgin olive oil
2 garlic cloves
1 large red onion
2 red peppers
2x 400g tinned cherry tomatoes
Small bunch basil
Small bunch oregano
100g pitted kalamata olives, drained
Salad leaves of your choice to serve
- Large nonstick pan
- Suitable sized ovenproof dish
Preheat the oven to 180 degrees.
Heat the no stick pan on a medium to high heat, then cook the burgers for a few minutes on each side, just to crisp and colour. Whilst these are goldening, peel and finely slice the onion and peppers then set aside.
In the same pan, heat 1 tbsp of the olive oil. Add the onion and peppers to soften for about 5-7 minutes.
Cut the stalks of the basil and add to the pan. Pick and stir through the basil leaves, saving a few to garnish over the top. Pick the oregano leaves and add to the pan too.
Stir in the tinned tomatoes and olives, and then bring to a slow boil. Season to taste.
Add an even layer of sauce to the ovenproof dish, then cut the burgers in half and evenly distribute over the sauce. This can be totally random and they can overlap as you like.
Cut the feta in half width ways so there’s two thinner blocks of feta, and then break into quarters and evenly distribute. Carefully spoon over the remaining sauce and drizzle over the rest of the olive oil, and season.
Bake in the preheated oven for 15-18 minutes until the feta is browning and the sauce has thickened.
Serve with a crisp salad and crusty bread to mop up the sauce if you wish.
TIP – This sauce works great as a pasta sauce with protein balls too. Perfect vegan spaghetti and meatball dish.