Preheat your oven to 200C (400F). 

Pour Bean & Beet Burger onto baking tray and cook as per instruction on box.  

Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain. 

Place the drained orzo in a large salad bowl and fold in the red pepper, yellow pepper, spring onions, red onion, chickpeas, kidney beans, black beans, sweetcorn, coriander and salt and pepper to taste.  

Pour the lime juice and oil over the salad, toss to coat and refrigerate for at least 2 hours to chill before serving.