Spinach Falafel & Corn Salsa Rice Bowl

• While the rice is cooking, drain sweetcorn. • Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a large bowl. • Meanwhile, cut or tear each spinach falafel into quarters (don't worry if they crumble!).

TIP: Cover the pan with a lid if the kernels are “popping” out.

• Return frying pan to medium-high heat with some olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). • When oil is hot, cook falafels, tossing, until deep golden brown, 4-6 minutes. Transfer to a paper towel-lined plate.

• While the falafels are cooking, roughly chop tomato and baby spinach leaves.

• To the bowl with charred corn, add tomato, spinach, cooked falafel, chimichurri sauce and a drizzle of olive oil. • Toss to combine. Season to taste. • In a small bowl, combine plant-based aioli and a splash of water.