Falafel & Roast Fennel Salad with Quinoa, Apple & Mustard Yoghurt Drizzle

Serving size

1 person 2 people 4 people

Ingredients

80g coconut yoghurt (use half)

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
1 fennel
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 onion
1 apple
1 handful of fresh dill
1 unwaxed lemon
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.)
250g puy lentils & wholegrain quinoa

(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
2 tsp pumpkin seeds
40g mixed salad leaves

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	118Kcal	576Kcal
	493kJ	2412kJ
Fat	5.7g	28g
of which saturates	1.2g	5.8g
Carbohydrates	13g	66g
of which sugars	4.5g	22g
Protein	3.7g	18g
Salt	0.29g	1.4g
Fibre	3.7g	18g

Ingredients

80g coconut yoghurt (use a quarter)

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
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)

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	116Kcal	586Kcal
	484kJ	2451kJ
Fat	5.7g	29g
of which saturates	1.2g	5.9g
Carbohydrates	13g	66g
of which sugars	4.4g	22g
Protein	3.5g	18g
Salt	0.28g	1.4g
Fibre	3.5g	18g

Back

Vegan 1/3 daily fibre 4 of 5 a day Low sat fat

Falafel & Roast Fennel Salad with Quinoa, Apple & Mustard Yoghurt Drizzle

Prep time: 15 mins

Total time: 25 mins

Cuisine: Middle Eastern

Food group: Vegan

A refreshing and crunchy salad for those hot summer days. Think fluffy quinoa, delicate fennel, sweet apple, fragrant dill and a moreish drizzle. Pumpkin seeds add a nutty crunch. Did we mention you top it all off with Gosh! Moroccan spiced falafels?

Cooking Instructions

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.

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 side of the lined baking tray and toss with 1/2 tbsp olive oil and a pinch of salt and pepper
Roast for 15 mins

Make the yoghurt drizzle

Core and thinly slice the apple. Finely chop the dill. Halve the lemon, then cut half into wedges
To the small bowl, add the half pack of yoghurt, 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 side of the veg tray and bake together for 5-7 mins, until warmed through
In the final 2-3 mins, toss the lentil quinoa 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 and apple to the tray
Allow to cool slightly, then add the salad leaves and three-quarters of the yoghurt drizzle and toss to combine. Taste and season if needed

Plate up

Share the salad between bowls, topped with the falafels and pumpkin seeds. Top with the remaining drizzle and garnish with the lemon wedges to finish

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Serving size

Ingredients

Nutritional Information

Ingredients

Nutritional Information

Falafel & Roast Fennel Salad with Quinoa, Apple & Mustard Yoghurt Drizzle

Cooking Instructions

Before you start

Roast the veg

Make the yoghurt drizzle

Add the falafels

Assemble the salad

Plate up

Getting hungry?

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