Serves 2 as a main
Preparation Time: 15 Minutes
Super-scrumptious Middle Eastern street food falafels take the starring role in this warm autumnal salad vibrant salad, easy to assemble and delicious served on its own as a light meal or as an accompaniment to seafood, feta or pan fried tofu.
Ingredients
- 1 red onion, peeled and cut into 8 wedges
- 150g baby carrots, trimmed and rinsed
- 1 x 280g packet GoodLife Falafel
- 1 tbsp olive oil
- 250g cooked Puy lentils
- Grated zest and juice of 1 lemon
- Salt and freshly ground black pepper
- 1 red chilli, finely chopped
- 1⁄2 small bunch fresh flatleaf parsley, finely-chopped
- 1⁄2 small bunch fresh mint, finely chopped
- 1⁄2 small bunch fresh chives, finely chopped
- 50g feta
Dressing
- 1 tbsp rose harissa
- 4 tbsp plain yoghurt, plantbased if you prefer
- 1⁄2 tsp easy garlic
- 1⁄2 tbsp red wine vinegar
Method
- Preheat the oven to 220°C / 200°C fan / gas mark 7.
- Place the onion wedges and baby carrots on a baking tray along with the falafels, drizzle over the olive oil and cook in the oven for 15 minutes.
- Meanwhile, mix the dressing ingredients together and set aside.
- In a small saucepan, heat the lentils with thelemon zest and a good squeeze of lemon juice. Season with salt and black pepper, and then stir the chopped chilli and herbs through the warm lentils.
- Spoon the lentils onto a serving platter with the roasted onions, carrots and falafel. Crumble over the feta and a drizzle of the dressing with the rest served on the side.
Cooked from frozen, 280g boxes of GoodLife Foods’ falafels are available from Tesco, Sainsbury’s and Ocado, RRP £1.80. Visit www.goodlife.co.uk
