Not only are apples high in fibre but they also contain slow-release sugars that help to improve heart health and regulate the body's blood sugar levels.

Serves: 2 | Cook Time: 30 mins | Calories: 612 | Type: Gluten-Free | Macros P: 38g / C: 60g / F: 26g

Ingredients:


  • 2 x 150g organic pork mince
  • 300g sweet potato
  • 1 tsp jerk seasoning
  • 1 apple
  • 150g carrot
  • 1 gem lettuce
  • 30g creamed coconut (sulphites)
  • 1 lime

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.

Method:


  1. Preheat the oven to 200C / gas mark 6.
  2. Cut the sweet potato into thin slices leaving the skin on. Place the slices on a baking tray, toss with 1/2 tbsp oil and bake in the oven for 20-25 mins until crispy, turning halfway through.
  3. In a bowl, mix the pork mince with a generous pinch of sea salt and the jerk seasoning. Form the mince into two burgers.
  4. Heat a frying pan with 1 tsp oil on a medium-high heat and fry the burgers for 2-3 mins each side until golden brown. Then place on a baking tray in the oven for 15 mins until cooked through.
  5. Meanwhile, boil a kettle. Dissolve the creamed coconut in 30ml of boiling water, and mix in the juice from the lime.
  6. To make the apple and carrot slaw, first peel the carrot. Grate the carrot and apple into a bowl (discarding the stalk and seeds from the apple), add a pinch of sea salt and black pepper and squeeze out most of the liquid from the mix. Then mix in half of the coconut lime sauce.
  7. Cut the root off the gem lettuce. To serve, arrange two lettuce leaves on two plates and place a burger on top of each of these. Serve alongside the slaw and sweet potato crisps and drizzle over the remaining coconut lime sauce.