Rainbow falafel bowls with beet houmous

Name: Rainbow falafel bowls with beet houmous
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 200 g The Levantine Table Herb Falafels; 140 g Peppadew Sweet Piquanté Peppers; 200 g Roasted beetroot & mint houmous; 116 g rainbow side salad

Bursting with colour and flavour – enjoy this midweek rainbow bonaza in just 15 minutes.

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Serves2
CourseLunch
Prepare-
Cook15 mins
Total time15 mins

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Ingredients

200g The Levantine Table Herb Falafels
140g Peppadew Sweet Piquanté Peppers
200g Roasted beetroot & mint houmous
116g rainbow side salad

Method

Heat the falafels according to pack instructions.
Drain the peppers, reserving some of the pickling liquid. In a small bowl, whisk 2 tbsp of the pepper pickle with 1 tbsp oil and some seasoning to make a dressing. Quarter the peppers.
Swirl the houmous onto 2 shallow bowls, add a mound of rainbow salad and the heated falafels to each, then drizzle the dressing over the salad. Crack over some black pepper to serve. Good with warmed flatbread, tortillas or pitta. You could add a little lemon zest to the dressing too, if liked.

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