1 cup finely diced pumpkin
olive or canola oil spray
1 onion, finely chopped
1 tsp minced garlic
1 tsp minced chilli
1-2 tbs curry powder
2 x 400 g cans butter beans, rinsed and drained
200 g frozen spinach, defrosted and excess water squeezed out
½ cup couscous
¼ cup chopped fresh flat-leaf parsley
2 tbs chopped fresh chives
12 slices sourdough bread
1 cup low-fat beetroot dip
100 g mixed lettuce leaves
3 tomatoes, sliced
1 cup chutney

Cook pumpkin in microwave on HIGH for 1-2 minutes or until soft, drain. Spray a non-stick frypan with oil and cook onion, garlic and chilli over medium heat until soft. Add curry powder and cook for 1 minute. Mash beans and pumpkin and combine with spinach, couscous, herbs and onion mixture. Wet hands and shape mixture into 6 flat patties. Refrigerate for 15 minutes. Preheat barbecue to medium heat and cook patties for 5 minutes each side or until heated through. Spread 6 slices of sourdough with beetroot dip. Top with lettuce and tomatoes, then a patty, a spoonful of chutney and another slice of bread.

Makes 6