Peel and cut the beetroot into small pieces. Cook in a pan with some water, drain and puree using a blender. Add the packet of chickpea Risibisi and half a sprig of rosemary, and blend together.

Add salt and pepper and form burgers the same size as the rolls.

Cook in the oven at 180°C for 15 minutes or fry for 2 minutes each side.

Cut the rolls in 2, place the lettuce, veggie burger and spreadable cheese on the bottom half of the roll and cover with the top half. Finish off with a sprig of rosemary.