Grilled Butternut Squash Burgers with Chilli Garlic Oil

Separate the long neck of the butternut squash from the round seeded base. Save the base for another recipe, trim the stem end from the neck, then carefully cut the neck into about eight 1 cm-thick rounds.

In a small bowl, stir together the chopped red chilli, grated garlic, garlic-infused oil, a pinch of salt, and a little black pepper.

Prepare the barbecue for medium heat and wait until the coals are covered with a light ash. Brush one side of the squash rounds with the chilli-garlic oil and place them oiled-side down on the grill. Cook for about 10 minutes, covering the barbecue if possible and brushing with more oil mixture as they cook.

Turn the squash rounds over, brush again with the chilli-garlic oil, and grill for another 10 to 15 minutes. They are ready when a knife slides in easily and the edges are lightly charred and caramelized.

Toss the rocket and chopped parsley with any remaining chilli-garlic oil. Split the burger buns and fill each with two grilled squash rounds, dressed greens, mayonnaise, and a slice of tomato. Serve immediately.