I'm writing this a couple of days late while every part of my body is crying out for me to go to sleep, but I thought I should sort this post out once and for all before I start writing the post for this new week (based on the weekend I've just spent in Newcastle). This recipe was one I found in the January 2016 edition of Tesco Food Family Living, and I can't help but notice that there seems to be an increasing number of vegetarian and also vegan recipes in this magazine and the February edition (which is currently on the kitchen table). If it's not just me noticing this, it's exciting!
Ingredients (serves 6)1 x 264g pack of frozen sweet potato falafel
2 large corn on the cob
200g (7oz) quinoa
450ml (3/4 pint) vegetable stock
1/2 lemon, juiced
1 tablespoon olive oil
300g (10oz) red cabbage, finely shredded
3 carrots, grated
60g (2 1/2 oz) wild rocket
1 avocado, sliced
1 x 200g pot tzatziki
- Preheat the oven to 200 degrees C, 180 degrees C (when using a fan oven), or gas mark 6. Put the falafel in a large roasting tin and bake for 18 minutes, turning halfway, until crisp and hot.
- Wrap the cobs in foil and bake alongside the falafel for 10 minutes. Carefully remove the cobs and discard the foil. Slice off the kernels with a sharp knife and set aside until needed.
- Meanwhile, put a large frying pan on the hob over a medium heat. Add the quinoa and toast, stirring frequently, for 2-3 minutes, until golden with a nutty aroma. Pour in the stock, cover with a lid and simmer gently for 15 minutes, or until the liquid has been absorbed and the grains are tender. Remove from the heat and leave to rest, covered, for 5 minutes, before stirring in the lemon juice and olive oil.
- In a large mixing bowl, combine the red cabbage, carrot, corn and rocket. Add the quinoa and gently toss until well mixed. Divide the mixture between 6 serving bowls.
- Slice the falafels in half and divide them between the bowls. Top each salad with a slice of avocado and serve with a dollop of tzatziki.