This time of the year, we're back on our missions to eat healthily after the Festive season but cold salad doesn't always appeal.
I find that by finishing a salad with a warm ingredient, it really helps to change the whole dynamic. One of my favourite toppings is falafel and I'm not embarrassed to confess that I often use shop-bought falafel if I'm a little short of time.



These Cauldron ones are my favourite. They have a crispy outer shell once baked, with a soft, vibrantly tasty inside.

They are 1pp/67kcal each or three for 5pp

Served with a silky tahini dressing and a drizzle of chilli sauce, this is one fabulous Winter salad.

The salad including the dressing works out to 6pp/approx.300kcal per portion.

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If you have the time to make your own falafel, you could try my fab 2 tone spinach and beetroot variety!
(Click HERE for the link to the recipe)


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YOU WILL NEED: (Serves 2)

1 bag salad leaves
1/2 cucumber
10 cherry tomatoes
2 small cooked beetroot, sliced
4 raw mushrooms, sliced
6 individual falafel
(My calculations are based on the Cauldron brand)

For the dressing;

2 teaspoons tahini
1 tablespoon low fat Greek yoghurt
1 tablespoon seasoned rice wine vinegar
2 tablespoons capers
2 teaspoons water
black pepper

Optional;

a drizzle of chilli sauce

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Bake the falafel for 10 minutes referring to the packaging for oven temperatures.
While they are baking, layer up the salad ingredients into two individual serving bowls.
Add any other vegetables that appeal to you or that need using up-even left over cooked cauliflower or broccoli works well.



Mix the tahini and yoghurt together. Blend in the rice wine vinegar and a little water to reach your desired consistency. Add the capers and black pepper.
Mix well, then share equally and pour over each salad.

Cut each warm falafel into quarters and arrange on the top.
Finally drizzle with a little chilli sauce for a winter-warming kick!

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Falafel-tastic.

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PRINT RECIPE HERE