Creamy Cashew-mustard dressing

200 millilitres cashew (soaked for at least one hour, or preferably overnight)

1 tablespoon white wine vinegar

2 tablespoons water

Season with salt

3 tablespoons olive oil

1 teaspoon French mustard

1.

Preheat oven to 175°C.

2.

Peel the garlic cloves.

3.

Peel and slice the onions.

4.

Peel and cut beets into coarse pieces.

5.

Place garlic, onions, beets, tahini and oil into a mixer and blend into a smooth puree.

6.

Drain the chickpeas. Rinse well in colander. Add the chickpeas to the mixer and blend into a mushy pulp.

7.

Pour into a bowl. Grate in the zest from the lemon. Cut the lemon in half and squeeze the juice into the bowl. Add spices and salt to taste.

8.

Cover a baking tray with parchment paper. Shape mixture into burgers and place on the tray.

9.

Bake the burgers for 20 minutes.

10.

Brush with extra oil and place in a grill pan or on the barbecue to get an extra smoked touch.

1.

Drain and rinse the cashews. Add them to the mixer with fresh water, vinegar and salt. Blend the mixture until it becomes smooth but with fine grain.

2.

Add the oil while running the mixer until the dressing reaches a mayonnaise-like consistency.

3.

Season with mustard, salt and vinegar.