Falafel salad

Falafel Salad

Prep time: 5 minutes

Cook time: 30 minutes

Servings: 4 people

Preparation

1. Preheat the oven to gas 6, 200°C, fan 180°C. Wrap the corn in foil and bake for 18 mins.

2. Meanwhile, toast the quinoa in a frying pan over a medium heat, stirring frequently for 2-3 mins, until golden. Add the stock, cover with a lid and simmer for 15 mins.

3. Remove from the heat and leave to rest for 5 mins before stirring in the lemon juice and olive oil.

4. Remove the baked cobs from the oven and reduce the temperature to gas 5, 190°C, fan 170°C. Put the falafel on a baking tray and bake for 6-8 mins until crisp. Once the cobs are cool enough to handle, remove the foil and slice off the kernels.

5. Mix the red cabbage, carrot, corn, rocket and quinoa together. Divide the mixture between 4 bowls, then top with the falafels, avocado, and a generous dollop of tzatziki.

Ingredients

Ingredients

Preparation

1. Preheat the oven to gas 6, 200°C, fan 180°C. Wrap the corn in foil and bake for 18 mins.

2. Meanwhile, toast the quinoa in a frying pan over a medium heat, stirring frequently for 2-3 mins, until golden. Add the stock, cover with a lid and simmer for 15 mins.

3. Remove from the heat and leave to rest for 5 mins before stirring in the lemon juice and olive oil.

4. Remove the baked cobs from the oven and reduce the temperature to gas 5, 190°C, fan 170°C. Put the falafel on a baking tray and bake for 6-8 mins until crisp. Once the cobs are cool enough to handle, remove the foil and slice off the kernels.

5. Mix the red cabbage, carrot, corn, rocket and quinoa together. Divide the mixture between 4 bowls, then top with the falafels, avocado, and a generous dollop of tzatziki.