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Serving size
Ingredients
Ingredients
- 100g seasonal mixed tomatoes
-
160g quinoa(quinoa (100%))
- 1 handful of fresh coriander
-
18 Moroccan falafels with sweet dates, lemon & parsley(Chickpeas (39%) (Water, Chickpeas), Cauliflower, Onion, Dates (9%), Rapeseed Oil, Potato Flake, Sweet Potato, Dried Red Pepper (3%), Garlic Puree (Water, Garlic Granules), Coriander, Lemon Juice Concentrate, Salt, Parsley, Raising Agent (Sodium Bicarbonate), Ground Coriander, Ground Paprika, Ground Cumin, Ground Cinnamon, Mint, Ground Black Pepper, Chilli Flake.)
-
2 tbsp korma paste (Mustard)(Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 2 unwaxed lime
- 1 sweet potato
- 2 pepper
- 80g baby spinach
- 1 chilli
- 4cm fresh ginger (use half)
- 20g toasted coconut chips
- ½ tsp turmeric
-
80g coconut yoghurt(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
Allergens
Contains:
Mustard
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 144Kcal | 598Kcal |
| 600kJ | 2504kJ | |
| Fat | 6.7g | 28g |
| of which saturates | 2.1g | 8.8g |
| Carbohydrates | 18g | 73g |
| of which sugars | 5.1g | 21g |
| Protein | 3.4g | 14g |
| Salt | 0.28g | 1.2g |
| Fibre | 3.7g | 15g |
Vegan
1/3 daily fibre
8 plants
Gosh! Falafel Salad with Turmeric Yoghurt Drizzle
Jazz up quinoa with korma spices and roasted peppers. Top with Moroccan-spiced falafels and roasted sweet potato. For drizzling? A creamy turmeric yoghurt with zingy ginger, lime and chilli. Crunchy coconut chips take it to the next level!
Cooking Instructions
Cooking Instructions
- Preheat the oven to 230C / fan 210C / gas mark 8. Cut the sweet potato into 2cm chunks and place on one side of a lined baking tray. Thinly slice the peppers and halve the tomatoes. Place on the other side of the tray, drizzle over 1 tbsp oil and season with sea salt and black pepper. Roast for 20-25 mins, turning halfway, until soft and golden. Add the falafels to the tray for the final 5-7 mins to heat through.
- Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins until cooked, then drain. Rinse and roughly chop the spinach. Finely chop or grate half the ginger. Finely dice the chilli (remove the seeds for less heat). Zest 1 lime.
- Make the dressing; in a small bowl, mix the yoghurt, turmeric, ginger (to taste), lime zest, juice from 1 lime and half the chilli (or to taste).
- Set the cooked quinoa aside, wipe the pan clean and reheat with 1 tbsp oil on medium heat. Add the korma paste, cook for 30 seconds, then mix in the cooked quinoa, roasted tomatoes & peppers. Remove from the heat and stir in the spinach, juice from half a lime and a pinch of sea salt (to taste).
- Roughly chop the coriander. Stir half the coriander, the remaining chilli (to taste) and juice from the remaining lime through roasted aubergines.
- Serve the quinoa on plates, topped with the falafels and roasted sweet potato. Drizzle with the dressing. Sprinkle over the coconut chips and remaining coriander.
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