Eat The Cover, It’s So Good, You Can!

eat-the-cover-finalPlant was excited when recently asked to participate the in Food & Home Ent Magazine Eat-The-Cover promotion.

The November issue of F&H entertaining features the juicy Cannellini Bean and Courgette Burger with roasted cashew mayo, pickled beetroot and shaved carrot, on the cover. Not only can you learn how to make this delicious and healthy burger at home, but from 10 October to 30 November you can have it served to you when visiting Plant.

Food & Home Ent magazine does a EAT THE COVER every month where they feature three restaurants on a monthly basis (different restaurant each month). The F&H team decides on the dish and creates the recipe, the chef at each of the participating restaurants then prepares this dish and serves it at the restaurant for the month. F&H features the restaurant and chef in that specific issue and readers know they can visit the restaurant for the special dish over the promotional period.

Here is the recipe, courtesy of F&H, if you’d like to make it at home…

Cannellini Bean and Courgette Burger Recipe

Recipe and styling by CLAIRE FERRANDI Assisted by NOMVUSELELO MNCUBE Photograph by DYLAN SWART

Packed with full, zesty flavours, these veggie-packed burgers will delight even the staunchest of carnivores. If you want to get ahead a little, make your pickled beetroot, burger patties and cashew mayo a day ahead, and simply store in the fridge until you’re ready to serve your burgers. Make an extra batch of the cashew mayo to keep in your fridge (it’ll last about a week) – you’ll want to add it to everything you eat!

Serves three- A LITTLE EFFORT 1hr 15mins


  • 1 x 400g tin cannellini beans, drained and rinsed
  • 15ml (1 tbsp) vegan green pesto (such as Green Mamba Coriander & Jalapeno Pesto – available at
  • 1 garlic clove, peeled and crushed
  • 50g panko breadcrumbs
  • 500g baby marrow, finely grated and squeezed to remove excess water
  • salt and freshly ground black pepper, to taste
  • olive oil, to fry
  • 1 lemon, halved


  • 3 beetroots
  • 80ml (⅓ cup) white malt vinegar
  • 50g sugar
  • 1 cinnamon stick
  • 1,25ml (¼ tsp) salt
  • 2,5ml (½ tsp) cumin seeds
  • 2,5ml (½ tsp) coriander seeds
  • 2,5ml (½ tsp) fennel seeds


  • 100g roasted and salted cashews, soaked for 10 minutes and water discarded
  • 90ml water
  • 80ml ⅓ cup) olive oil
  • 15ml (1 tbsp) Dijon mustard
  • juice of ½ lemon
  • 1 garlic clove, peeled
  • 10ml (2 tsp) white vinegar

Three vegan burger buns, sliced in half and toasted lettuce leaves carrot ribbons, tossed in a little olive oil micro basil leaves


  1. For the burger patties, add all of the ingredients, except the baby marrows, seasoning, olive oil and lemon, to a blender. Blitz until smooth, then stir through the grated baby marrow. Taste the mixture, and season well.
  2. Carefully shape the mixture into 3 large patties the size of your burger buns, compacting the mixture as you go. Place on a lined tray and refrigerate to firm up, at least 30 minutes.
  3. While the burger patties chill, make the pickled beetroot by adding the beetroot to a pot of water. Bring to a boil, about 20 minutes until the beetroots are tender. Remove from boiling water and rinse under cold water, before scraping off the skins. Slice the beetroots into thin discs.
  4. Combine the remaining ingredients in a small pot and bring the pickling mixture to a boil. Add the beetroot discs and simmer, 5 minutes, before removing from heat. Chill the beetroots and pickling liquid.
  5. For the vegan cashew mayo, combine all of the ingredients in a blender and blitz until a mayonnaise consistency remains, season to taste and set aside until needed.
  6. Just before serving, heat a little olive oil in a pan over medium heat and fry the burger patties in batches (handle them gently as they are fairly fragile), 5 minutes per side. Add a squeeze of lemon juice to each burger patty.
  7. To assemble the burgers, spread a generous dollop of mayo over the base of each burger bun. Top with lettuce, a burger patty, pickled beetroot, carrot ribbons and micro basil leaves before popping the “lid” on the burger and enjoying.

Now you know how to make but if you don’t have and hour and a half to prepare it or all the ingredients, come visit before 30 November and we will serve it to you within 15-20min.



“Veganism is not about giving anything up or losing anything; it is about gaining the peace within yourself that comes from embracing non-violence and refusing to participate in the exploitation of the vulnerable”
Gary L. Francione

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