Crumbled Falafel & Watermelon Radish Salad
with Minty Feta Vinaigrette & Hummus
Cooking time
15 minutes
Servings
2/4
Calories
800 /serving
The hearty salad on your plates is a meeting place for classic Middle Eastern tastes. Brightly coloured veggies are wafting with lemon, sumac and dried mint, while you get satisfying vegetarian sustenance from bite-size morsels of warm, golden-crisped falafels.
We will send you:
- 1 Bunch of kale
- 1 Lemon
- 1 Watermelon radish
- 1g Dried mint
- 2g Sumac
- 6 Falafels
- 120g Hummus
- 60g Feta
Contains: Milk • Sesame
You will need:
Medium pan
Oil
Peeler
Salt & pepper (S&P)
Olive oil
Total Fat
55 g
Saturated Fat
9 g
Sodium
1260 mg
Total Carb
57 g
Sugars
8 g
Protein
27 g
Fibre
18 g
Preparation
Warm the falafels
- Quarter the falafels.
- In a medium pan, heat a drizzle of oil on medium.
- Add the falafels and cook, turning often, 4 to 6 min., until warmed through.
Make the vinaigrette
- Meanwhile, juice the lemon.
- Crumble the cheese.
- In a large bowl, combine the cheese, dried mint (start with ½), ⅔ of the lemon juice, 3 tbsp olive oil (double for 4 portions) and S&P.
Make the salad
- Remove the kale leaves from the stems; chop the leaves.
- Peel and quarter the watermelon radish; slice.
- To the bowl of vinaigrette, add the kale and massage, 1 to 2 min., until softened.
- Add the watermelon radish; toss well.
Finish & serve
- In a small bowl, combine the hummus, remaining lemon juice and S&P.
- Divide the hummus between your plates and spread out in a circular motion.
- Top with the salad and falafels.
- Garnish with the sumac. Bon appétit!
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