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Falafel and Sweet Potato Salad

Falafel and Sweet Potato Salad

with croutons and honey mustard dressing
0.0(0)
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Calories
: 
423 kcal
Protein
: 
12.6g protein
Difficulty
: 
Medium
Allergens:
  • Rye
  • Wheat
  • Barley
  • Cereals containing gluten
  • Mustard
  • Soya
  • Cereals containing gluten
  • Egg
  • Milk
  • Oats
  • May contain traces of allergens
  • Wheat
  • Mustard
Serving amount

40 grams

Salad Leaves

1 unit(s)

Sweet Potato

2 unit(s)

Ciabatta

(Contains: Soya, Cereals containing gluten, Egg, Milk, Oats, May contain traces of allergens, Rye, Wheat, Barley, Cereals containing gluten)

160 grams

Falafel

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

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

1 sachet(s)

Honey Mustard Dressing

(Contains: Mustard)

2 unit(s)

Cucumber

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)1770 kJ
Energy (kcal)423 kcal
Fat10.8 g
of which saturates1.6 g
Carbohydrate69.1 g
of which sugars14.3 g
Dietary Fiber7.1 g
Protein12.6 g
Salt4.4 g
Potassium715 mg
Calcium58.4 mg
Iron2.4 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

Roast the Veg
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Chop the sweet potato into 2cm chunks. On a lined baking tray, toss with salt, pepper and a drizzle of oil.
  • Roast on the top shelf of the oven until tender, 25-30 mins.
Crisp the Croutons
2
  • Meanwhile, tear the ciabatta into small, bite-sized croutons.
  • Add the croutons to a (separate) lined baking tray with a drizzle of oil and a pinch of salt.
  • Toss to coat and spread out in a single layer.
  • Along with the falafel, bake on the middle shelf of the oven until crispy and golden, 8-10 mins.
  • Give the tray a shake halfway through. Remove from the oven when golden.

TIP: Watch them carefully so they don't burn!

Assemble the Salad
3
  • Trim the cucumber and roughly chop into 2cm chunks.
  • When everything is ready, add the roast veg to the bowl with the honey mustard dressing.
  • Toss together until everything is well coated.
  • Just before serving, carefully fold the cucumber and salad leaves into the bowl with the veg.
  • Season to taste with salt and pepper.
Finish and Serve
4
  • Divide your warm veg salad between plates. Top with the falafel.
  • Scatter over the crunchy croutons and crispy onions. 
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