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Mediterranean Falafel Salad with Halloumi

Mediterranean Falafel Salad with Halloumi

with avocado and butternut squash

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Get 50% off your first box!

Calories

:

912 kcal

Protein

:

31.6g protein

Total

:

25 minutes

Difficulty

:

Easy

Veggie

Eat Me First

Quick

Allergens:

Egg
Mustard
Milk
Wheat
Cereals containing gluten
Mustard
Soya
May contain traces of allergens

A recipe conveniently customised just to your liking.

Ingredients

Serving amount

1 unit(s)

Avocado

80 grams

Salad Leaves

30 grams

Green Pesto

2 unit(s)

Tomato

160 grams

Falafel

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

2 sachet(s)

Mayo

(Contains: Egg, Mustard)

300 grams

Diced Butternut Squash

200 grams

Halloumi

(Contains: Milk)

Not included in your delivery

2 tbsp

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)3815 kJ

Energy (kcal)912 kcal

Fat69.7 g

of which saturates21.8 g

Carbohydrate36.9 g

of which sugars19 g

Dietary Fiber12.1 g

Protein31.6 g

Salt7.3 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

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. Remove once cooked.
Thinly slice the halloumi. Fry until golden, 2-3 mins each side.

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 halloumi and warm falafel on top.

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