Falafel & Middle Eastern Roast Veggie Toss

Name: Falafel & Middle Eastern Roast Veggie Toss with Herby Yoghurt, Fetta & Almonds
Total time: 35 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Fetta Cubes; 1 packet Flaked Almonds; Rocket; 1 sachet Chermoula Spice Blend; 1 packet Dill & Parsley Mayonnaise; 1 packet Greek-Style Yoghurt; 1 Cucumber; 1 Capsicum; 1 packet Spinach & Rocket Mix; 1 packet Spinach Falafel; 1 Carrot; 1 Potato

with Herby Yoghurt, Fetta & Almonds

4.0

(505)

Get up to $230 off

Tags:

Chef's Choice

Allergens:

Milk

•Almond

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

Flaked Almonds

(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)

Rocket

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs;)

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

Cucumber

Capsicum

1 packet

Spinach & Rocket Mix

1 packet

Spinach Falafel

(May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Almond, Eggs, Gluten, Wheat.)

Carrot

Potato

Nutritional Values

Calories709 kcal

Energy (kJ)2960 kJ

Fat40 g

of which saturates6.9 g

Carbohydrate53.5 g

of which sugars19.6 g

Dietary Fibre21.9 g

Protein26.7 g

Sodium1380 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut potato, carrot and capsicum into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with chermoula spice blend and season with a pinch of pepper. Toss to coat. • Roast until tender, 25-30 minutes. Set aside to cool slightly.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, thinly slice cucumber into half moons (see ingredients). • In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add just enough water to cover the cucumber. Set aside.

• See 'air fryer tips!' (below). When the veggies have 10 minutes remaining, use your hands to break each spinach falafel into quarters (don't worry if they crumble!). • In a large frying pan, heat some olive oil (1/4 cup for 2 people/ 1/2 cup for 4 people) over medium high heat. When oil is hot, cook falafel pieces, tossing, until deep golden brown, 4-6 minutes. • Season generously, then transfer to a paper towel-lined plate.

• In a small bowl, combine Greek-style yoghurt, dill & parsley mayonnaise and a splash of the pickling liquid. Season to taste. Set aside.

• Drain pickled cucumber. • Transfer the slightly cooled roasted veggies to a bowl. • Add salad leaves and pickled cucumber. Drizzle with a little olive oil. Gently toss to combine.

• Divide Middle Eastern roast veggies between bowls. Top with falafel, some herby yoghurt and crumbled fetta cubes. • Sprinkle with flaked almonds to serve. Enjoy!