with croutons and honey mustard dressing
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Salad Leaves
40 grams
Sweet Potato
1 unit(s)
Ciabatta
2 unit(s)
Falafel
160 grams
Crispy Onions
1 sachet(s)
Honey Mustard Dressing
1 sachet(s)
Cucumber
2 unit(s)
Salt
to taste
Pepper
to taste
Oil
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potato into 2cm chunks. On a lined baking tray, toss with salt, pepper and a drizzle of oil.
- Roast on the top shelf of the oven until tender, 25-30 mins.
- Meanwhile, tear the ciabatta into small, bite-sized croutons.
- Add the croutons to a (separate) lined baking tray with a drizzle of oil and a pinch of salt.
- Toss to coat and spread out in a single layer.
- Along with the falafel, bake on the middle shelf of the oven until crispy and golden, 8-10 mins.
- Give the tray a shake halfway through. Remove from the oven when golden.
TIP: Watch them carefully so they don't burn!
- Trim the cucumber and roughly chop into 2cm chunks.
- When everything is ready, add the roast veg to the bowl with the honey mustard dressing.
- Toss together until everything is well coated.
- Just before serving, carefully fold the cucumber and salad leaves into the bowl with the veg.
- Season to taste with salt and pepper.
- Divide your warm veg salad between plates. Top with the falafel.
- Scatter over the crunchy croutons and crispy onions.
1770
kJ
Energy (kJ)
423
kcal
Energy (kcal)
10.8
g
Fat
1.6
g
of which saturates
69.1
g
Carbohydrate
14.3
g
of which sugars
7.1
g
Dietary Fiber
12.6
g
Protein
0
mg
Cholesterol
4.39
g
Salt
with ciabatta and crumbled Greek style cheese
with crunchy ciabatta and crumbled Greek style cheese
with croutons and honey mustard dressing
with ciabatta and crumbled Greek style cheese
with ciabatta and crumbled Greek style cheese
