Ingredients for 4 portions: – 1 large fennel, the hard core removed, in parts – 2 to 3 beetroot, uncooked, in parts – Half a bunch of young carrots, in 2 cm pieces – 1 small cauliflower, in small florets – 250 mushrooms of your choice, in pieces – 1 roll of (smoked) tempeh, diced – 4 La Vie Est Belle Autumn burgers – A handful of hazelnuts – A bunch of blue grapes – A few sprigs of parsley – 4 handfuls of young spinach

For the tahini dressing: – The leaves of the young carrots (possibly replace with some spinach) – Two tablespoons of tahini (sesame paste) – Salt or soy sauce to taste- A teaspoon of mustard – Two sprigs of parsley – A dash of water and olive oil – Black pepper

Preparation method: – Preheat the oven to 200 °C. – Mix the fennel, beetroot, carrots and cauliflower with some olive oil, pepper and salt. Place the vegetables on a baking tray and bake them for 20 to 30 minutes until they are al dente and golden brown. – In the meantime, fry the mushrooms in some olive oil. Remove from the pan, and do the same with the tempeh and then with the burgers. – Meanwhile, prepare the dressing by mixing all ingredients in a small cutter or blender to form a green sauce. Season to taste. – Chop the hazelnuts, rinse the grapes and chop the parsley. – Cut the baked burger into 6 pieces. Rinse the spinach leaves. – Divide all vegetables over 4 plates. – Spoon some green dressing on top. – Finish with the chopped hazelnuts and parsley. Recipe & photography: Stefanie – foodlove.be