with falafel and avocado
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Salad Leaves
40 grams
Green Pesto
30 grams
Balsamic Vinegar
1 sachet(s)
Brioche Buns
2 unit(s)
Baby Potatoes
500 grams
Falafel
160 grams
Avocado
1 unit(s)
Grilling Cheese
200 grams
Salt
to taste
Pepper
to taste
Oil
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
- Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes, then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
- With 10 mins remaining for the potatoes, chop the cheese into thin slices.
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, fry the falafel for 3-5 mins, turning frequently for even cooking. Remove once cooked.
- Fry the cheese until golden, 2-3 mins on each side.
- Toss the salad leaves with balsamic vinegar. Season to taste with salt and pepper.
- Pop the buns into the oven to warm through, 2-3 mins.
- Halve the avocado and remove the pit. Use a spoon to scoop out the flesh, then thinly slice.
- To assemble the burgers, spread the pesto over each bun base.
- Top with some dressed salad leaves, cheese slices, falafel and avocado.
- Close the burger with the top bun lid and divide between plates.
- Serve the roast potatoes and tossed salad alongside.
4082
kJ
Energy (kJ)
976
kcal
Energy (kcal)
54.8
g
Fat
21.4
g
of which saturates
86.4
g
Carbohydrate
21.8
g
of which sugars
13.1
g
Dietary Fiber
37.5
g
Protein
0
mg
Cholesterol
4.49
g
Salt
with fragrant rice and sweet chilli sauce
