- Dairy free
- Egg free
- Gluten free
- Lactose free
- Peanut free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- No added sugar
- Vegan
- Vegetarian
- High in dietary fibre
- High in protein
- Over 4 serves veg or fruit
Loaded with sweet roasted veg, this vibrant falafel salad is substantial enough for a weeknight dinner.
- Serves4
- Cook time20 minutes
- Prep time10 minutes
Ingredients
- 2 garlic cloves, crushed
- 1/4 cup (60ml) extra virgin olive oil
- 1kg Kent pumpkin, skin on, cut into thin wedges
- 350g pkt Coles Australian Baby Capsicums, quartered, seeded
- 225g pkt sesame falafel balls
- 1 cup (280g) unsweetened coconut yoghurt
- 1 tsp harissa paste or powder
- 1 tbs lemon juice
- 1/3 cup (45g) pistachios, chopped
- 120g Coles Australian Baby Spinach
- 110g split green olives
- Lemon wedges, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine garlic and oil in a large shallow baking dish. Add the pumpkin and capsicum, tossing to coat. Season.
Step 2
Preheat a barbecue grill or chargrill on medium. Cook pumpkin, turning, for 15 mins, adding the capsicum in the last 3-4 mins, or until charred and tender.
Step 3
Meanwhile, cook the falafel following packet directions. Combine the yoghurt, harissa paste or powder and lemon juice in a bowl. Top with half the pistachio.
Step 4
Arrange the spinach, pumpkin, capsicum and falafel on a serving platter. Sprinkle with the olives and remaining pistachio. Serve with the yoghurt mixture and lemon wedges.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Add a layer of oil to leftover harissa paste to keep it fresh, then store in the fridge for up to 2 weeks.
