Katsu   Pumpkin Burger

First make the pickled veg, using a peeler cut ribbons with the carrot and courgette into a bowl, add thinly sliced red onion

Boil 150ml of cider vinegar with 150ml water, sugar, salt and the cumin and mustard seeds. Pour the hot mix over the veg and gently stir in. Set aside to cool

Make the katsu mayo by mixing the curry paste into the mayonnaise until you have the desired taste

Fry Strong Roots The Pumpkin & Spinach burger for 5 minutes at 175 degrees

Toast the bun and spread the katsu mayo on the top and base

Add the spinach and shredded spring onion to the base followed by the Pumpkin and Spinach Burger

Add the pickled veg and top with the crown of the bun