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Falafel Salad

Falafel Salad

with crispy ciabatta
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
522 kcal
Protein
: 
21.1g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Wheat
  • Soya
  • Cereals containing gluten
  • Mustard
  • May contain traces of allergens
  • Egg
  • Milk

Black beans bring protein and fibre to the table in this simple and satisfying salad. The major flavour comes from thickly torn smoked salmon as well as bright and zesty lemon.

Serving amount

160 grams

Falafel

(May be present: Soya, Cereals containing gluten, Mustard)

1 pack(s)

Black Beans

2 unit(s)

Tomato

1 unit(s)

Lemon

2 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

5 grams

Parsley

1 sachet(s)

Olives

40 grams

Salad Leaves

2 unit(s)

Ciabatta

(Contains: Wheat May be present: Cereals containing gluten, Egg, Milk, Soya)

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

Energy (kJ)2185 kJ
Energy (kcal)522 kcal
Fat9.6 g
of which saturates1.3 g
Carbohydrate71.8 g
of which sugars8.3 g
Dietary Fiber25.2 g
Protein21.1 g
Salt4.9 g
Potassium234.6 mg
Calcium16.5 mg
Iron0.4 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 your delivered box.
•Sieve
•Baking Sheet with Baking Paper

Cooking Steps

Toast the Ciabatta
1
  • Preheat your oven (for the ciabatta) to 240°C/220°C fan/gas mark 9.
  • Cut your ciabatta into 1cm thick slices.
  • On a lined baking tray, toss with a drizzle of oil and a pinch of salt and pepper.
  • Bake in the oven until crispy and golden brown, 4-5 mins (turn halfway through cooking for maximum crispiness).
Prep the Veg
2
  • Drain and rinse the black beans in a sieve.
  • Cut the tomato into 2cm chunks.
  • Roughly chop the olives.
  • Quarter the lemon. 
  • Roughly chop the parsley (stalks and all). 
Toss the Salad
3
  • Toss together the salad leaves, black beans, tomatoes, olives and parsley with the balsamic glaze, juice from half the lemon and a drizzle of oil. 
  • Season well to taste with salt, pepper and more lemon juice if required. 

NOTE: Swapping to falafel? Fry the falafel in a hot pan for 3-5 mins, turning frequently for even cooking. 

Divide and Serve
4
  • Divide the salad between plates.
  • Arrange torn smoked salmon and sliced ciabatta on top.
  • Serve remaining lemon wedges alongside for squeezing over.
Meal right image

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