Falafel Salad with Caesar Style Dressing
- Milk
- Egg
Ingredients
125 grams
Baby Plum Tomatoes
1 unit(s)
Cosberg Lettuce
1 bunch(es)
Chives
1 unit(s)
Avocado
½ unit(s)
Lemon
1 pack(s)
Croutons
½ pot(s)
Dijon Mustard
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
2 sachet(s)
Mayonnaise
150 grams
Falafel Mix
Not included in your delivery
2 tbsp
Olive Oil for the Dressing
2 tbsp
Water
Instructions
Preheat your oven to 180°C. Zest and halve the lemon. Finely snip the chives using scissors. Pop the falafel mixture into a medium mixing bowl, add the lemon zest and half the chives. Season with salt and pepper and add the water (see ingredients for amounts.) Mix together until well combined then leave to stand for 3-4 mins (the mixture will thicken in this time).
Meanwhile, in a small bowl, mix together the mayonnaise, mustard (see ingredients for amount) and the hard Italian cheese. Squeeze in the lemon juice and add the olive oil for the dressing (see ingredients for amount). Add the water for the dressing (see ingredients for amount) and season to taste with salt and pepper, mix together and set aside. TIP: The dressing will be quite thin, but that's fine - it will coat the salad nicely.
FCC please let me know what you think of falafel cooking method!
Shape the falafels into balls (4 balls per person). Heat a drizzle of oil in a large frying pan over medium high heat. Once hot, add the falafels and cook, turning occasionally, until browned all over, 4-5 mins. Pop onto a baking tray and bake on the top shelf of your oven until firm and cooked through, 8-10 mins.
Meanwhile, trim the root from the lettuce then separate the leaves. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board. Cut into roughly 2cm chunks. Halve the baby plum tomatoes. Pop all of these into a large mixing bowl.
When the falafels are nearly ready, pour half of the dressing over the ingredients in the bowl and toss to coat.
Divide the salad between plates. Top with the falafels, drizzle over the remaining dressing and sprinkle over the croutons and remaining chives. Enjoy!
