Lunch

Simple steps:

• Pre heat the oven to 180°C. Roughly chop the salmon into small pieces then add to a large mixing bowl. Add the red onion, ½ bunch chopped chives, a pinch cayenne pepper, the zest of one lemon along with the juice, ½ cup of breadcrumbs, 2 tsp capers, garlic, and a good pinch of salt and pepper, mix well.
• Using a stick blender pulse the salmon mix until it starts to come together. Portion then mould the mix into burger sized patties. Wash your hands every 2-3 patties to stop the mix from sticking. 
• Tip the other half of the breadcrumbs into a small bowl then toss the burgers through the crumbs evenly coating them.
• Pan fry the patties in a little olive oil over a medium heat until golden on both sides. Once coloured place onto an oven tray and cook in the oven for 4-6 minutes. 
• To make the salad peel the zucchinis using a vegetable peeler creating long ribbons. Place into a mixing bowl along with ½  a bunch fresh mint leaves. 
• Cook the edamame beans in a pan of boiling water for 2 minutes then drain and rinse under cold water. Add to the zucchini ribbons once drained.
• Season the salad with salt and pepper, then dress with ½ a lime squeezed over the top, and a drizzle of olive oil and top with sunflower seeds.
• Mix the yoghurt in a small bowl with ¼ bunch finely chopped mint, 2 teaspoons of capers,  ½ bunch chopped chives and a good twist of black pepper. 
• Toast the wholemeal buns under the grill for a few minutes then start to build your burger. 
• Place a few baby gem lettuce leaves on the bun then top with a salmon burger. Add slices of avocado along with a large spoon of mint and chive yoghurt. Serve with the fresh zucchini and edamame bean salad.