Veggie burger stacks with parsley pesto

  • Preparation time: 20 minutes
  • Cooking time: 30 minutes

Serves: 4

Ingredients

70g pack Amy’s Kitchen frozen Manhattan Veggie Burgers
4-6 tbsp olive oil
1 large sweet potato, cut into 1cm slices (discard the ends)
275g pack portabella mushrooms
4 slices from a large slicing tomato
1 handful baby spinach leaves

FOR THE PARSLEY PESTO
4 tbsp Cooks’ Ingredients frozen Chopped Flat Leaf Parsley
2 tbsp toasted pine nuts
1 tsp Cooks’ Ingredients frozen Chopped Garlic
6 tbsp finely grated Gran Moravia vegetarian hard cheese
8 tbsp olive oil

Method