Double Crispy Falafel and Harissa Spiced Rice Bowl

Add ¼ tsp salt, water for the rice and honey (see pantry for both amounts) to the rice pan and bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, cut the Intense™ tomatoes into 1-2cm chunks. Cut the lemon into wedges.

Next, put a large frying pan on high heat and add enough oil to completely coat the bottom of the pan.

Once hot, carefully add the falafels to the pan and reduce the heat to medium-high. Cook until golden, 3-4 mins. Adjust the heat as necessary. 

Meanwhile, in a medium bowl, combine the houmous, remaining harissa and a good squeeze of lemon juice. Set aside. 

In a separate large bowl, combine a good squeeze of lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. 

When everything's ready, add the tomatoes and baby leaves to the bowl with the dressing. Toss to evenly coat. TIP: Don't add the leaves too early or they'll go soggy.