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Falafel and Mediterranean Roast Veg with Salmon

Falafel and Mediterranean Roast Veg with Salmon

with potatoes and salad
0.0(0)
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Calories
: 
818 kcal
Protein
: 
36.4g protein
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Egg
  • Mustard
  • Cereals containing gluten
  • Wheat
  • Sesame
  • Fish
  • Wheat
  • Cereals containing gluten
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

600 grams

Potatoes

1 unit(s)

Tomato

1 unit(s)

Bell Pepper

120 grams

Salad Leaves

1 sachet(s)

Apple Cider Vinegar

(Contains: Sulphites)

2 sachet(s)

Mayo

(Contains: Egg, Mustard)

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

160 grams

Falafel

(Contains: Wheat, Cereals containing gluten, Mustard, Soya, May contain traces of allergens)

1 sachet(s)

Tahini

(Contains: Sesame)

2 sachet(s)

Middle Eastern Style Spice Mix

(Contains: Sesame, Mustard)

200 grams

Salmon

(Contains: Fish)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

Energy (kJ)3424 kJ
Energy (kcal)818 kcal
Fat35.9 g
of which saturates6.6 g
Carbohydrate87.3 g
of which sugars13.4 g
Dietary Fiber16.6 g
Protein36.4 g
Cholesterol80 mg
Salt4.2 g
Potassium1393 mg
Calcium60.8 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Baking Sheet with Baking Paper

Cooking steps

Cook the Wedges
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9.
  • Chop the potatoes into 2cm wide wedges (no need to peel).
  • Pop onto a large baking tray. Toss with oil, half the Middle Eastern spice, salt and pepper. Spread out in a single layer. 
  • When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Roast the Bell Pepper
2
  • Halve the bell pepper and discard the core and seeds. Slice into thin strips.
  • Pop the bell pepper onto a separate lined baking tray. Place the salmon alongside. IMPORTANT: Wash your hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
  • Toss with remaining Middle Eastern spice mix, salt, pepper and a drizzle of oil.
  • Roast on the middle shelf until soft and slightly charred, 15-18 mins.
Toss the Salad
3
  • Meanwhile, chop the tomato into 2cm pieces.
  • Trim the salad leaves, then chop or tear into bite-sized pieces.
  • Just before serving, toss the salad leaves and tomato with apple cider vinegar and a drizzle of oil.
Fry the Falafel
4
  • When the wedges have 5 mins of cooking remaining, place a pan over medium-high heat with a drizzle of oil.
  • When hot, fry the falafel until browned, 3-5 mins, turning frequently for even cooking.
Mix the Mayo
5
  • Meanwhile, in a small bowl, mix together the mayo and tahini sauce.
  • Once combined, set aside.
Divide and Serve
6
  • Once the falafel is cooked, divide between plates, drizzling the tahini mayo over the top.
  • Serve with the wedges, salad, salmon and roast veg alongside. 
  • Finish with a scattering of crispy onions.
Meal right image

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