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Mediterranean Falafel Salad with Salmon

Mediterranean Falafel Salad with Salmon

with avocado and butternut squash

0.0(0)

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Calories

:

707 kcal

Protein

:

23.2g protein

Difficulty

:

Easy

Quick

Eat Me First

Allergens:

Egg
Mustard
Fish
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

(Contains: Wheat, Cereals containing gluten, Mustard, Soya, May contain traces of allergens)

2 sachet(s)

Mayo

(Contains: Egg, Mustard)

300 grams

Diced Butternut Squash

100 grams

Smoked Salmon

(Contains: Fish)

Not included in your delivery

2 tbsp

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)2960 kJ

Energy (kcal)707 kcal

Fat52 g

of which saturates5.5 g

Carbohydrate34.1 g

of which sugars17.3 g

Dietary Fiber12.1 g

Protein23.2 g

Salt6 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.

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.
Tear pieces of smoked salmon over the top.

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