Quinoa Zucchini And Haloumi Burgers | Donna Hay

Ingredients

• 1½ cups (285g) cooked white quinoa
• 1 medium (120g) zucchini, grated
• 1 cup mint leaves, chopped, plus extra to serve
• 2 eggs, lightly beaten
• 1 cup (150g) plain flour
• sea salt and cracked black pepper
• 2 tablespoons extra virgin olive oil
• 250g haloumi, sliced
• 4 wholegrain bread rolls, halved
• ⅓ cup (90g) store-bought tomato relish
• 2 cups (50g) baby spinach leaves
• 2 vine-ripened tomatoes, sliced