Cook the couscous and blend together with the salmon and parsley, form 10 patties and grill. Defrost well the prawns and remove the extra water, mix with the yogurt and mint and leave to set in the fridge. Cut the mini buns and grill from both sides, place the lettuce, cucumber, salmon burger, prawns and then close the bun with a fancy toothpick and a roasted cherry tomato on top.

Serves 10

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