Falafel and Veggie 'Nduja Yoghurt Wraps

Name: Falafel and Veggie 'Nduja Yoghurt Wraps with Greek Style Cheese, Baby Gem Salad and Chips
Total time: 45 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 450 grams Potatoes; 125 grams Baby Plum Tomatoes; 1 unit(s) Baby Gem Lettuce; 12 milliliter(s) Red Wine Vinegar; 1 bunch(es) Flat Leaf Parsley; ½ sachet(s) Vegan ‘Nduja; 15 grams Honey; 75 grams Greek Style Natural Yoghurt; 171 grams Ready to Eat Falafels; 4 unit(s) Plain Taco Tortillas; 50 grams Greek Style Salad Cheese; 1 tsp Sugar for the Dressing; 1 tbsp Olive Oil for the Dressing

with Greek Style Cheese, Baby Gem Salad and Chips

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Inspired by some of the world's most popular street food, these tasty Falafel and Veggie 'Nduja Yoghurt Wraps are perfect for a casual sharing-style vegetarian dinner.

Tags:

Spicy

•Veggie

Allergens:

Sulphites

•Milk

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

125 grams

Baby Plum Tomatoes

1 unit(s)

Baby Gem Lettuce

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

1 bunch(es)

Flat Leaf Parsley

½ sachet(s)

Vegan ‘Nduja

15 grams

Honey

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

171 grams

Ready to Eat Falafels

4 unit(s)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

50 grams

Greek Style Salad Cheese

(Contains: Milk)

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)3157 kJ

Energy (kcal)755 kcal

Fat26.3 g

of which saturates8.5 g

Carbohydrate106.9 g

of which sugars21.2 g

Protein21.1 g

Salt2.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Large Bowl

•Small Bowl

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, halve the baby plum tomatoes.

Trim the baby gem, halve lengthways, then thinly slice.

In a large bowl, combine the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the tomatoes to the bowl of dressing and set aside for later.

Roughly chop the parsley (stalks and all).

In a small bowl, combine the vegan 'Nduja (see ingredients for amount - add less if you'd prefer things milder), honey, yoghurt and half the chopped parsley. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Season with salt and pepper, then set your 'Nduja yoghurt aside.

When the chips have about 10 mins remaining, place the falafels onto a lined baking tray and bake on the middle shelf until golden brown, 5-8 mins.

A couple mins before the falafels are ready, pop your tortillas (2 per person) into the oven to warm through, 1-2 mins.

Just before everything's ready, toss the baby gem with the tomatoes and dressing.

To make your wraps, lay the tortillas on your plates.

Top with the falafels and some of the salad. Drizzle over the 'Nduja yoghurt and crumble over the Greek style salad cheese. Sprinkle the remaining parsley over to finish and fold in the sides of the tortillas to make your wraps.

Serve with the chips and any remaining salad on the side.

Enjoy!