Hot Honey Burger Pitas with Beetroot Spread

Cut the onion into eighths and peel the garlic. Drain and rinse the kidney beans. Transfer the garlic, onion and kidney beans to a parchment-lined baking sheet. Drizzle lightly with olive oil, then bake in the oven for 4 minutes. Add the pitas to the baking sheet and return to the oven for 6 - 8 minutes. Meanwhile, finely chop the fresh herbs.

Drain the cucumber, then add the extra virgin olive oil, the white wine vinegar and a third of the herbs. Season to taste with salt and pepper. Juice half of the lemon and cut the rest into wedges. In a small bowl, combine the yogurt with another third of the herbs and (per person) 1 tsp lemon juice. Season to taste with salt and pepper.

Heat a light drizzle of olive oil in a frying pan over medium-high heat. Fry the burger for 3 minutes, then flip and lower the heat. Fry for another 3 minutes, or until done. In a small bowl, combine the honey with the sambal. When the burger is done, drizzle with the spicy honey.

Transfer half the beetroot to a blender or tall container. Add the kidney beans, the onion, the garlic, the balsamic vinegar and (per person) 1 tsp lemon juice. Season with salt and pepper, then process until smooth. Add a splash of water as necessary if it seems too thick.