Middle Eastern Falafel & Roast Cauliflower Salad
with Lemon Yoghurt & Pickled Onion
Hearty falafel bites are the stars of this Middle Eastern feast, and our technique of breaking them up before frying ensures they become crisp and golden. With zingy pickled onion to brighten the flavours plus spiced roasted veggies, this is all the good stuff!
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Ingredients
1
Kumara
1 pot(s)
cauliflower
1 sachet
Tunisian seasoning
½
onion
1 packet
flaked almonds
(Contains Almond; )
½
lemon
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
falafel bites
1 packet
salad leaves
Not included in your delivery
olive oil
¼ tsp
salt
¼ cup
rice wine vinegar
3 tbs
boiling water
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Boil a kettle of water. Peel the kumara and cut into bite-sized chunks. Cut the cauliflower into small florets. Place the veggies on a lined oven tray, sprinkle with the Tunisian seasoning and the salt, then season with pepper. Drizzle generously with olive oil and toss to coat. Add a splash of water to the tray, then roast until tender, 25-30 minutes. Set aside to cool slightly.
While the veggies are roasting, thinly slice the red onion (see ingredients). In a small bowl, combine the rice wine vinegar, a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Set aside until serving.
Slice the lemon into wedges. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl. In a second small bowl, combine the Greek-style yoghurt and a squeeze of lemon juice. Season to taste. Set aside.
When the veggies have 5 minutes cook time remaining, use your hands to break each falafel bite in half (don't worry if they crumble!). Return the frying pan to a high heat, then cook the boiling water (see ingredients) and falafel, until all the water has evaporated. Add olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) to the falafel and cook until golden, 2 minutes. Transfer to a plate lined with paper towel. Season.
Transfer the roasted veggies to a large bowl. Add the falafel, spinach & rocket mix and a drizzle of olive oil. Gently toss to combine.
Drain the pickled onion. Divide the Middle Eastern falafel and roast cauliflower salad between bowls. Spoon over the lemon yoghurt and top with the pickled onion. Sprinkle with the toasted almonds.