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Mediterranean Double Falafel Salad
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Mediterranean Double Falafel Salad

Mediterranean Double Falafel Salad

with avocado and butternut squash

Protein and fibre-packed falafel form the centre of this vibrant veggie salad dish.

Tags:
Quick
•Eat Me First
•Veggie
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

320 grams

Falafel

2 sachet(s)

Mayo

(Contains: Egg, Mustard)

300 grams

Diced Butternut Squash

Not included in your delivery

2 tbsp

Oil

to taste

Salt

to taste

Pepper

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Nutrition Values

Energy (kJ)3040 kJ
Energy (kcal)727 kcal
Fat49.3 g
of which saturates6.3 g
Carbohydrate55.6 g
of which sugars16.2 g
Dietary Fiber12.5 g
Protein16.5 g
Cholesterol0 mg
Salt4.9 g
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

Roast the Butternut
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 out in a single layer.
  • When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn the tray halfway through.
Prep the Veg
2
  • Cut the tomato into 1cm chunks.
  • Halve the avocado and remove the pit. Use a tablespoon to scoop the flesh out onto a chopping board. Cut into 2cm chunks.
  • Pop your pesto into a salad bowl with the mayo and a drizzle of oil.
Warm the Falafel
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. 
Finish and Serve
4
  • Once everything is ready add the butternut, avocado, tomatoes and salad leaves to the bowl with the pesto dressing. 
  • Toss to coat and season to taste with salt and pepper
  • Arrange the warm falafel on top.