Warm Falafel Salad with Tahini & Caper Dressing

The salad including the dressing works out to 6pp/approx.300kcal per portion.



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YOU WILL NEED: (Serves2)


1 bag salad leaves

1/2 cucumber

10 cherry tomatoes

2 small cooked beetroot, sliced

4 raw mushrooms, sliced

6 individual falafel

(My calculations are based on the Cauldron brand)


For the dressing;


2 teaspoons tahini

1 tablespoon low fat Greek yoghurt

1 tablespoon seasoned rice wine vinegar

2 tablespoons capers

2 teaspoons water

black pepper


Optional;


a drizzle of chilli sauce


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Bake the falafel for 10 minutes referring to the packaging for oven temperatures.

While they are baking, layer up the salad ingredients into two individual serving bowls.

Add any other vegetables that appeal to you or that need using up-even left over cooked cauliflower or broccoli works well.


Mix the tahini and yoghurt together. Blend in the rice wine vinegar and a little water to reach your desired consistency. Add the capers and black pepper.

Mix well, then share equally and pour over each salad.


Cut each warm falafel into quarters and arrange on the top.

Finally drizzle with a little chilli sauce for a winter-warming kick!


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