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Falafel, Pea Shoot and Beetroot Salad with a Dill Yoghurt Dressing

Falafel, Pea Shoot and Beetroot Salad with a Dill Yoghurt Dressing

5 min prep | Serves 1

Anushka Magan
Anushka MaganUpdated on October 22, 2023
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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…

:
Veggie
:
Milk

5 minutes
5 minutes

1

Dill

75

Greek Style Natural Yoghurt

()

250

Cooked Beetroot

40

Pea Shoots

1

Ready to Eat Falafels

Energy (kcal)125 kcal
Energy (kJ)524 kJ
Fat4.4 g
of which saturates2.6 g
Carbohydrate14.8 g
of which sugars14.7 g
Protein5.1 g
Salt0.3 g
•Bowl
•Chopping Board
•Knife

PDF
Quick Prep
1

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.

Get Dressed
2

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.

Finish and Eat
3

a) Pop the beetroot wedges on top of the pea shoots. b) Top with the falafels. c) Lunch is served. Enjoy!

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Beetroot Recipes
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