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
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
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.
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.
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 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.
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