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Sweet Potato and Goat's Cheese Salad with Falafel

Sweet Potato and Goat's Cheese Salad with Falafel

with root veg, apple and lentils
5.0(5)
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Calories
: 
749 kcal
Protein
: 
25.2g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Mustard
  • Milk
  • May contain traces of allergens
  • Cereals containing gluten
  • Wheat
  • Mustard
  • Soya
  • Sulphites
  • Barley
  • Celery
Serving amount

1 unit(s)

Apple

100 grams

Goat's Cheese

(Contains: Milk May be present: Milk)

1 pack(s)

Lentils

(May be present: Cereals containing gluten)

1 sachet(s)

Italian Herbs

1 unit(s)

Carrot

120 grams

Salad Leaves

1 unit(s)

Sweet Potato

1 unit(s)

Parsnip

2 sachet(s)

Honey Mustard Dressing

(Contains: Mustard)

160 grams

Falafel

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

1 sachet(s)

Peri Peri Seasoning

(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

Energy (kJ)3134 kJ
Energy (kcal)749 kcal
Fat25.7 g
of which saturates10.5 g
Carbohydrate103.9 g
of which sugars33.8 g
Dietary Fiber15.5 g
Protein25.2 g
Salt5 g
Potassium822.5 mg
Calcium94.6 mg
Iron1.8 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.
•Sieve
•Baking Sheet with Baking Paper

Cooking steps

Cook the Veg
1
  • Preheat oven to 240°C/220°C fan/gas mark 9.
  • Drain and rinse the lentils. Place on a lined baking tray.
  • Trim the carrot and parsnip and halve both lengthways (unpeeled). Chop into 1cm wide, 5cm long batons.
  • Chop the sweet potato into 2cm chunks.
  • Place the veg next to the lentils. Toss everything together with the peri peri spice, salt, pepper and a drizzle of oil. Roast on the top shelf until the veg is tender, 20-25 mins.

TIP: Use two baking trays if necessary.

Bake the Goat's Cheese
2
  • Meanwhile, place the goat's cheese on a separate lined baking tray. 
  • In a small bowl, mix the Italian herbs with a good glug of oil.
  • Pour the herby oil over the goat's cheese.
  • When 5 mins of cooking time remain for the veg, bake the goat's cheese in the oven until starting to melt, 5-6 mins.

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

Dress the Salad
3
  • Trim the salad leaves, quarter lengthways and roughly chop widthways.
  • Quarter the apple, remove the core and seeds and thinly slice.
  • When everything is almost ready, add the salad leaves and apple to a bowl.
  • Add a drizzle of oil with the honey mustard dressing and toss to coat.
Garnish and Serve
4
  • Divide your dressed salad between bowls.
  • Top with the warmed goat's cheese, lentils and roast veg.
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