The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Falafel & Roast Fennel Salad with Quinoa, Apple & Mustard Tahini Dressing
A refreshing and crunchy salad for those hot summer days. Think fluffy quinoa, delicate fennel, sweet apple, fragrant dill and a moreish tahini dressing. Pumpkin seeds add a nutty crunch. Did we mention you top it all off with Gosh! Moroccan spiced falafels?
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 40g mixed salad leaves
- 2 tsp pumpkin seeds
- 250g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 tbsp tahini (Sesame)
- 1 unwaxed lemon
- 1 handful of fresh dill
- 1 apple
- 1 onion
- 9 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.)
- 1 fennel
Nutritional Information
Calories: 624
Protein: 19g
Carbs: 66g
Fat: 30g
Ingredients
- 1 tbsp tahini (use half) (Sesame)
- 1 onion (use half)
- 40g mixed salad leaves (use half)
- 30g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 apple (use half)
- 1 fennel (use half)
- 1 unwaxed lemon (use half)
- 2 tsp pumpkin seeds (use half)
- 250g puy lentils & wholegrain quinoa (use half) (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 9 Moroccan falafels with sweet dates, lemon & parsley (use half) (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.)
- 1 handful of fresh dill (use half)
Nutritional Information
Calories: 636
Protein: 19g
Carbs: 66g
Fat: 31g
Falafel & Roast Fennel Salad with Quinoa, Apple & Mustard Tahini Dressing
A refreshing and crunchy salad for those hot summer days. Think fluffy quinoa, delicate fennel, sweet apple, fragrant dill and a moreish tahini dressing. Pumpkin seeds add a nutty crunch. Did we mention you top it all off with Gosh! Moroccan spiced falafels?
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a small bowl
Roast the veg
- Trim and slice the fennel into 8 wedges. Cut the onion into 1cm wedges
- Place both onto one half of the lined baking tray and toss with 1/2 tbsp oil and a pinch of salt and pepper
- Roast for 15 mins
Make the tahini dressing
- Core and thinly slice the apple. Finely chop the dill. Halve the lemon, then cut half into wedges
- Put the tahini pot in the small bowl filled with hot water for 1 min to loosen
- Empty and dry the bowl, then add the tahini, maple mustard dressing and the juice from half the lemon. Mix well and add 1 tbsp water (1/2 tbsp for 1 person) to loosen if needed. Season to taste
Add the falafels
- After 15 mins, add the falafels to the other half of the veg tray and bake for 5-7 mins, until warmed through
- In the final 2-3 mins, toss the quinoa lentil mix through the roast veg to warm through
Assemble the salad
- Remove the tray from the oven and set the falafels aside, then add the dill, apple and three-quarters of the tahini dressing to the tray. Toss to combine, then taste and season if needed
- Allow to cool slightly, then add the leaves and gently toss again
Plate up
- Share the salad between bowls, topped with the falafels and pumpkin seeds. Drizzle over the remaining tahini dressing and garnish with the lemon wedges to finish
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