Falafel Salad
with butternut
Creamy avocado and juicy tomato perfectly complement the smoky salmon in this pleasing side salad.
Tags:
Calorie Smart
•Quick
Allergens:
Egg
•Mustard
The quantities provided above are averages only.
Total25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Avocado
80 grams
Salad Leaves
30 grams
Green Pesto
2 unit(s)
Tomato
160 grams
Falafel
2 sachet(s)
Mayo
300 grams
Diced Butternut Squash
Not included in your delivery
2 tbsp
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)2548 kJ
Energy (kcal)609 kcal
Fat46.1 g
of which saturates5.9 g
Carbohydrate40.5 g
of which sugars13.1 g
Dietary Fiber8.1 g
Protein11.5 g
Salt4 g
Trans Fat3.1 g
Potassium631.8 mg
Calcium22.3 mg
Iron0.6 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.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
Preheat your oven to 240°C/220°C fan/gas mark 9.
Pop the butternut squash onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread them out in a single layer. When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn halfway through.
2
- Cut the tomato into small 1cm chunks.
- Pop your pesto into a small bowl with the mayo and a drizzle of oil.
- Halve the avocado and remove the pit.
- Use a tablespoon to scoop the flesh out onto a chopping board. Cut into 2cm chunks.
3
- Place a pan over medium-high heat with a drizzle of oil.
When hot, fry the falafel for 3-5 mins, turning frequently for even cooking.
4
Once everything is ready toss the butternut, avocado, tomatoes, salad leaves with the pesto dressing. Season to taste with salt and pepper. Arrange the warm falafel on top.
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