Fattoush Style Falafel Salad
with Lemon Dressing and Zesty Yoghurt
The quantities provided above are averages only.
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)
Baby Cucumber
1 unit(s)
Medium Tomato
½ unit(s)
Lemon
1 unit(s)
Garlic Clove
4 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
1 sachet(s)
Roasted Spice and Herb Blend
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
50 grams
Baby Leaf Mix
Not included in your delivery
1 tbsp
Honey
2 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
Cut the tomato into 1cm chunks. Zest and halve the lemon (see ingredients for amount).
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Roast the parcel on the middle shelf of your oven until soft, 10-12 mins.
When ready, remove from the oven and allow to cool.
Meanwhile, in a large bowl, combine the lemon juice, honey and olive oil (see pantry for both amounts). Add the tomato, season with salt and pepper, then set aside.
Cut the tortillas into roughly 2-3cm squares. Place on a large baking tray in a single layer, sprinkle over the roasted spice and herb blend and drizzle with oil. Season with salt and pepper, then toss to coat. TIP: Use two baking trays if necessary.
Bake on the top shelf of your oven until lightly golden brown and slightly crisp, 6-8 mins. Turn halfway through.
Meanwhile, place the falafel onto another medium baking tray and roast on the middle shelf of your oven until golden brown, 5-8 mins.
Once the garlic has cooled slightly, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In a small bowl, combine the garlic, lemon zest and Greek style natural yoghurt. Season with salt and pepper.
When everything's ready, add the cucumber, tortilla squares and baby leaves to the tomato bowl. Toss to coat in the dressing.
Share the fattoush style salad between your bowls. Top with the falafel.
Dollop over the zesty yoghurt to finish.
Enjoy!
