Waitrose and Partners
Warm roasted roots salad with falafel & sweet tahini dressing

Warm roasted roots salad with falafel & sweet tahini dressing

We’ve swapped out white rice for cauliflower and broccoli rice here, upping the plant count but keeping all the flavour.

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Gluten freeVegetarianLow in saturated fat4 of your 5 a day14 plant varieties
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

Ingredients

  • 2 red onions
  • 400g carrots, peeled
  • 250g pack cooked beetroot, drained and patted dry
  • 2 tbsp extra virgin olive oil
  • 2 x 144g packs sweet potato falafels
  • 2 x 200g packs Fullgreen Riced Cauliflower & Broccoli
  • 25g pack mint, leaves finely chopped
  • 50g walnuts, toasted and finely chopped
  • Cooks' Ingredients Turkish Pepper Flakes, to serve (optional)

For the dressing

  • 2 tbsp tahini
  • 1 tbsp clear honey
  • ½ tbsp pomegranate molasses, plus extra to serve
  • 1 tbsp extra virgin olive oil
  • 2 tbsp natural yogurt
  • 1 clove/s garlic, crushed

Method

  1. Preheat the oven to 200°C, gas mark 6. Peel the onions, then cut into sixths through the root. Cut the carrots into batons and the beetroot into wedges. Spread them out over a large baking tray, drizzle over the oil and toss to coat. Spread out again, season with a little salt, then roast for 25 minutes.

  2. Turn the veg and add the falafels to the tray, then cook for 10 minutes more. Meanwhile, mix the dressing ingredients together and season to taste. Cook the cauliflower rice according to pack instructions.

  3. Once the vegetables and falafels are done, toss the veg, rice, most of the mint and walnuts in a serving bowl, then divide between plates.

  4. Top with the falafels, drizzle over the dressing and some pomegranate molasses, then garnish with the remaining mint and walnuts and red pepper flakes, if using. Serve immediately.

Cook’s tip

If cauliflower rice isn’t your thing but you want to keep the plant count, try cooked freekeh or pearl barley instead – you’ll need 250g dried. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,383kJ/ 573kcals

Fat

34.3g

Saturated Fat

4.2g

Carbohydrates

45g

Sugars

26.3g

Fibre

14.6g

Protein

13.7g

Salt

1.3g

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