Falafel Salad (serves 1)

A quick and healthy salad for a work lunch, or when you want something a bit different. You can mix the salad in the morning and add the dressing immediately prior to serving. For 2 people double the quantity.

What you need:

Handful of fresh spinach leaves

1 baby cucumber—sliced lengthwise

2 baby Roma tomatoes—each cut in half

1 medium radish—thinly sliced

Few slices of red capsicum

2 large or 4 small Falafel per person

Olive Oil

Ranch dressing

Lime juice

1 small garlic clove—crushed

What you do:

Pat the spinach leaves dry with a paper towel and place in the salad bowl. Add the cucumber, radish and beetroot tucked down the side of the bowl against the spinach leaves. Place the tomatoes, capsicum and Falafel on the spinach leaves—cut the large Falafel in half first. Sprinkle with olive oil* (approx 1 tablespoon) and leave for 5 minutes to soak through the salad. Do Not Toss.

For the dressing place two tablespoons Ranch dressing in a bowl, add the juice of ½ a lime and the crushed garlic, and mix well. If you prefer a more runny dressing, gradually add more Ranch until it’s your preferred consistency. Pour the dressing over the salad. Do Not Toss.

*Some Falafel can be very dry, so allowing them to sit for a short while in the olive oil can soften them up. You can also substitute Falafel with Kofta vegetarian/vegan bites available at most supermarkets or speciality delis.

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