Ingredients 180g pack peeled raw prawns, roughly chopped 4 skinless salmon fillets, chopped into small chunks 3 spring onions, roughly chopped 1 lemon, zested and juiced small pack coriander 60g mayonnaise or Greek yogurt 4 tsp chilli sauce (we used sriracha) 2 Little Gem lettuces, shredded 1 cucumber, peeled into ribbons 1 tbsp olive oil 4 seeded burger buns, toasted, to serve

½ red cabbage, grated 2 carrots, grated 100g radishes, sliced 1 small pack coriander, chopped 2 limes, juiced 1 tbsp cold-pressed rapeseed oil big pinch of chilli flakes 1 tbsp chipotle paste 60g halloumi, cut into 4 slices 2 small slices of fresh pineapple 1 Little Gem lettuce, divided into 4 lettuce cups, or 2 small seeded burger buns, cut in half, to serve (optional)

4 large flat mushrooms 1 tbsp olive oil, plus extra for frying 2 roasted red peppers (from a jar), finely chopped ½ small pack thyme, leaves picked and chopped 50g fresh breadcrumb 1 tbsp sundried tomato paste 2 tsp smoked paprika 3 red onions, thinly sliced 1 tbsp golden caster sugar 1 tbsp sherry vinegar For the roasted garlic mayo 3 garlic cloves, unpeeled 50g good-quality mayonnaise