Falafel Salad
with Feta, Avocado and French Dressing
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Avocado
50 grams
Greek Style Salad Cheese
(Contains Milk)
20 grams
Wild Rocket
30 grams
French Dressing
(Contains Mustard May contain Sulphites)
171 grams
Ready to Eat Falafels
40 grams
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
Nutritional information
Instructions
a) Halve the avocado and remove the stone.
b) Cut the avocado into squares (while it's still in its skin), then use a spoon to scoop out the flesh.
a) Chop the feta into 2cm cubes.
b) If you're eating straight away, pop your rocket into a serving bowl, then pour the French dressing over and toss to coat.
c) If you're eating later, don't dress the salad now - pop into a container in your fridge for now and dress when you're ready to eat.
a) Scatter the feta and avocado over the top of the dressed rocket.
b) Place the falafel on top and sprinkle over the walnuts to finish.
Enjoy!
