Falafel, Pea Shoot and Beetroot Salad with a Dill Yoghurt Dressing
5 min prep | Serves 1
For lunch with a delicious difference our Falafel, Pea Shoot and Beetroot Salad with a Dill Yoghurt Dressing has it covered. We’ve taken ready-to-eat falafels, mixed them with beetroot and peas shoots and topped the whole thing off with a dill yoghurt dressing. Simply delicious…
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.
Ingredients
1
Dill
75
Greek Style Natural Yoghurt
(Contains Milk)
250
Cooked Beetroot
40
Pea Shoots
1
Ready to Eat Falafels
Nutritional information
Utensils
Instructions
a) Roughly chop the dill (stalks and all) and pop it into your serving bowl. Mix in the Greek yoghurt and season with salt and pepper (if you have any). b) Chop the beetroot into equal sized wedges. TIP: If you have any, wear gloves when handling the beetroot to avoid staining your hands.
a) Pop the pea shoots into the serving bowl with the yoghurt dressing. Toss to coat the leaves fully. TIP: If you are preparing the salad in advance to be eaten later, pop the pea shoots into a container and keep the yoghurt dressing separate for now. Add it to the pea shoots just before serving.
a) Pop the beetroot wedges on top of the pea shoots. b) Top with the falafels. c) Lunch is served. Enjoy!
