- 1 celery stalk
- Ice water
- 1 fennel bulb (white part only), sliced paper-thin with a mandoline
- 75 g grated carrot
- Juice of 2 oranges
- 1 orange, peeled, segmented and chopped
- 4 deboned and skinless chicken breasts
- Oil, for frying
- 4 burger rolls
- Salad leaves, to serve
- Chips or salad, to serve
For the hummus
- 240 g tinned butter beans, drained
- 1⁄2 tsp crushed garlic
- 1 tsp lemon juice
- 1⁄4 tsp ground cumin
- 1⁄4 tsp ground coriander
- 2 tbsp olive or avocado oil
- 1 tsp fresh coriander, chopped
- Salt and freshly ground black pepper, to taste
1. Place the butter beans, garlic, lemon juice, cumin and ground coriander in a food processor. Blend until smooth. Add the oil and blend to combine. Stir in the fresh coriander and season.
2. Use a vegetable peeler to slice ribbons off the celery stalk. Place the ribbons in ice water for 10 minutes. This causes them to curl up and form celery curls.
3. To make the slaw, combine the celery curls, fennel, carrot, orange juice and chopped orange, and season with a little black pepper. Place in the fridge for 10 minutes.
4. Heat a griddle pan until hot. Brush the chicken breasts with oil and season lightly. Fry until cooked, 8 – 10 minutes.
5. Make the burgers by slicing the rolls in half and spread- ing with hummus. Add salad leaves, chicken breast and slaw.
6. Serve with chips or salad on the side.
Toast the buns in a dry pan on the sliced sides. This adds a layer of texture and flavour and makes the burger less soggy from the filling.