Spicy lamb & bean burgers with tahini-dressed salad and sweet potato chips

Drain the beans thoroughly in a sieve over a bowl, reserving their sauce. Put them into a separate mixing bowl and crush with a potato masher or fork. Add the mince and salt, then mix well with your hands until thoroughly combined. Shape into 4 x 9cm patties, place onto a covered plate and put into the freezer.

Preheat the oven to 220ºC, gas mark 7, then cook the chips according to pack instructions.

Warm a large frying pan or griddle over a high heat. Spray the burgers on both sides with oil, add to the pan or griddle, then reduce the heat to medium and cook for 5 minutes each side, until browned and cooked through, with no pink meat and juices that run clear.

Meanwhile, place the tahini, 1 tsp lemon juice from one of the wedges and 2 tbsp warm water into a small bowl. Mix well until smooth, then season with salt. Serve the burgers and chips with the salad, drizzled with the dressing, and the reserved sauce from the beans on the side for dipping or drizzling, and lemon wedges, for squeezing over.