1.To make green tahini; process ingredients until smooth; season to taste.
2.Combine quinoa flakes and milk in a small bowl; stand for 10 minutes.
3.Combine zucchini, carrot, onion, turkey, parsley and quinoa mixture in a medium bowl; season to taste using damp hands, shape turkey mixture into six 8cm patties; cover, refrigerate for 30 minutes.
4.Heat half the oil in a large non-stick frying pan over low heat; cook kumara, turning, for 8 minutes or until tender.
5.Heat remaining oil over medium heat; cook patties, for 4 minutes each side or until golden and cooked through.
6.Top six lettuce rounds with patties, tomato, extra onion and kumara. drizzle with green tahini; top with remaining lettuce rounds. Serve immediately.
You will need about 1 or 2 iceberg lettuce, depending on their size. Carrots were originally purple, before the 17th century and the dutch bred an orange strain. Purple carrots boast beta-carotene and vitamin a, like their orange cousins and additionally carry the purple-coloured pigment, anthocyanin, an antioxidant said to act as an anti-inflammatory.