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