Loaded with sweet roasted veg, this vibrant falafel salad is substantial enough for a weeknight dinner.
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Combine garlic and oil in a large shallow baking dish. Add the pumpkin and capsicum, tossing to coat. Season.
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.
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.
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.
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.