Nestlé Garden Gourmet green burger with watercress mayo and salsa verdi

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1. To make the Salsa Verdi, cut the tomatoes in half then put them on a baking tray with the oil and mix together. Bake in a pre-heated oven at 180°C for 5-7 minutes, allow to cool. Once the tomatoes are cool, put the rest of the salsa verdi ingredients (onion, garlic, coriander, fresh lime juice & olive oil) in the blender and blend until require texture is achieved.
2. Using the red onions, add the oil to a medium frying pan along with the onions and cracked black pepper and then sauté over a medium heat, stirring. Once caramelized, set to one side.
3. To make the watercress mayonnaise, take half the watercress and, discarding any thick stalks, chop finely then mix with the mayonnaise in a small bowl.
4. To cook the burgers in a non-stick frying pan, add 2 tsp oil over a moderate heat for Defrosted: 4-7 minutes Frozen: 6-8 minutes, turn frequently.
5. Toast the buns on both sides and then top each of the bases with half of the watercress mayonnaise and then divide the rest of the mayonnaise with the burger lids.
6. To assemble starting from the base, add the lolo Verdi lettuce, followed by the burger, fried onions, two slices of tomato, dill pickle, the rocket and finally a drizzle of salsa Verdi. Sandwich with the tops of the buns.
7. Tip: Try serving this green burger with baked sweet potato skin on wedges, seasoned with lemon thyme, garlic and black pepper.