PREPARATION

1. To prepare the burgers:

- Rinse the quinoa very well, cook it in salted water and season it with paprika, then drain.
- Weigh the quinoa and purée only 200 g.
- Combine the puréed quinoa with the remainder of the drained quinoa.
- Season the mixture with crushed cumin and let it cool.

2. To prepare the crisps:

- Peel the potatoes and cut them into very thin slices with a slicer or sharp knife.
- Arrange the potato slices on a baking tray covered with baking paper, brush them with 30 grams of Soy Spread and add salt.
- Bake at 200 degrees C until golden.

3. Flavour 50 grams of Soy Spread with the chopped chives.

4. Use a ring to help you form the burgers, pressing down firmly. Cook the burgers in a skillet with 20 g Soy Spread: brown them on one side, then turn them over gently and brown the other side.

5. Halve the rolls, then arrange the radicchio, the burger and finally the flavoured Soy Spread on one half.

6. Serve with the potato crisps.