Super-scrumptious Middle Eastern street food falafels take the starring role in this warm autumnal salad.
Serves 2 as a main
Takes 15 minutes
INGREDIENTS
- 1 red onion, peeled and cut into 8
wedges - 150g baby carrots, trimmed and
rinsed - 1 x 280g packet GoodLife Falafel
- 1 tbsp olive oil
- 250g cooked Puy lentils
- Grated zest and juice of 1 lemon
- Salt and freshly ground black pepper
- 1 red chilli, finely chopped
- ½ small bunch of fresh flat-leaf parsley,
finely chopped - ½ small bunch of fresh mint, finely
chopped - ½ small bunch of fresh chives, finely
chopped - 50g feta
For the dressing:
- 1 tbsp rose harissa
- 4 tbsp plain yoghurt, plant-based if you
prefer - ½ tsp easy garlic
- ½ tbsp red wine vinegar
- Preheat the oven to 220°C / 200°C fan/gas Mark 7.
- Place the onion wedges and baby carrots on a baking tray along with the falafels, drizzle over the olive oil and cook in the oven for 15 minutes.
- Meanwhile, mix the dressing ingredients together and set aside.
- In a small saucepan, heat the lentils with lemon zest and a good squeeze of lemon juice. Season with salt and black pepper, and then stir the chopped chilli and herbs through the warm lentils.
- Spoon the lentils onto a serving platter with the roasted onions, carrots and falafel. Crumble over the feta and a drizzle of the dressing with the rest served on the side.
