Ingredients
1 tub Paradise Beach Purveyors Roasted Beetroot Dip
1kg lamb mince
1 onion, peeled and diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
Juice of a small orange
1 egg
8 slices of tomato
Lettuce leaves of your choice for four burgers
4 tablespoons plain yoghurt
Vegetable oil for cooking
4 buns, halved

Method
In a bowl, combine the mince, onion, cumin, coriander seed, cinnamon and orange juice, then break in the egg. Mix together well then divide into four and form into burger-shaped patties.

Heat the vegetable oil in a frying pan and fry the patties until cooked through, to you taste.

Toast the bun halves then spread yoghurt over bottom half, add lettuce and tomato and cooked lamb patties. Top with a generous helping of Paradise Beach Purveyors Roasted Beetroot Dip and add the bun lids to serve.

Serves 4.

Ingredients
1 tub Paradise Beach Purveyors Roasted Beetroot Dip
4 eggs
¼ cup thickened cream
Cracked pepper and salt to season
1 tablespoon of olive oil
¼ red onion, finely sliced
1 medium field mushroom, diced
1 small ripe tomato, diced
Small handful of chopped flat leaf parsley

Method
Heat the oven to 180ËšC.

In a bowl, whisk the eggs, cream and a pinch of salt and cracked pepper. Heat the olive oil in a medium non-stick frying pan with an ovenproof handle. Add the onion and mushroom and sauté until soft and lightly coloured. Add diced tomato and parsley and heat through.

Remove the pan from the heat briefly and add three or four teaspoons of Paradise Beach Purveyors Roasted Beetroot Dip. Return to the heat and add the egg and cream mixture. Leave on heat for 30 seconds to set the bottom of the frittata, and then add a few more teaspoons of Roasted Beetroot Dip to the top, swirling lightly to mix.

Place the pan in the oven for approximately ten minutes or until the frittata has set and risen and has turned a golden brown.

Slide a spatula all the way around and under the frittata and transfer to a warm plate ready to serve.

Serves 4.