You know how every year some people start preparing for summer by getting "their summer bod" sorted? It tends to involve juice cleanses, fasts, copious amounts of tanning and possibly a spot of colonic irrigation if you're feeling particularly adventurous. And kale. Lots and lots of kale.

Yeah...that's not me. 

Instead, every year, my nod to the summer involves my inner hippy being set free to go crazy in maxi dresses, gypsy skirts, oversized sunglasses and a casual bag. And food. Plenty of food. For me, the summer is all about fresh, light flavours mixed in with some barbeques, sweet, juicy watermelon and ripe mangoes and lots of iced drinks. 

This recipe is a favourite of mine and as well as being gooey and delicious from the cheese, is also lean enough for weekday lunches or dinners. If you're having a cookout, throw the patties on the grill and you're good to go!

Ingredients
500g/1lb 2oz turkey mince
500g/1lb 2oz grated courgette
2 tsp dried Italian herbs
2 tsp bicarbonate of soda
½ tsp dried chilli flakes
2 tbsp drained capers, roughly chopped
olive oil spray
sea salt and freshly ground black pepper

For the coleslaw
100g/3½oz red cabbage, finely shredded
200g/7oz white cabbage, finely shredded
1 tsp salt
1 large carrot, peeled and grated
1 tsp toasted fennel seeds, ground
1 tbsp white wine vinegar
60g/2¼oz 0% fat Greek-style yoghurt
2 tbsp half-fat mayonnaise

To serve
4 slices half-fat mozzarella (30g/1oz each)
4 large wholemeal burger buns, toasted (optional)
4 thick slices beef tomato
50g/1¾oz rocket leaves

Method
1. Put the turkey mince into a large bowl. Take the grated courgette in handfuls and squeeze well to remove excess water, before adding to the bowl. Toss in the dried herbs, bicarbonate of soda, chilli flakes and capers, season with salt and pepper and mix well.

2. Divide the mixture into four equal portions and shape into burgers. Place on a baking tray lined with baking parchment, cover and refrigerate while you make the slaw.

3. Put all the cabbage into a bowl, sprinkle with the salt and mix well. Leave to stand for 20 minutes, then rinse thoroughly and drain well. Mix in the other coleslaw ingredients.

4. Preheat the oven to 240C/220C Fan/Gas 7 Fan. Remove the burgers from the fridge and spray each one with a couple of sprays of oil. Cook on the top shelf of the oven for about 12 minutes, or until golden-brown and cooked through.

5. Lay a slice of mozzarella on each burger and cook for a further 4–5 minutes, or until the cheese has melted.

6. Place a turkey burger inside each bun, if serving. Top with a slice of tomato and a handful of rocket leaves, then close the bun lids. Serve with the coleslaw on the side.