Mediterranean Falafel, Haloumi & Crisp Tomato Medley
with Onion Couscous & Plant-Based Pesto Aioli
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Brown Onion
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 sachet
Lemon Pepper Seasoning
1 packet
Plant-Based Aioli
1 packet
Plant-Based Basil Pesto
(Contains: Almond; May be present: Cashew, Macadamia, Milk, Walnut, Eggs.)
2
Red Radish
1 packet
Spinach Falafel
(May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut, Eggs, Almond, Gluten, Wheat.)
1 packet
Snacking Tomatoes
1 packet
Rocket
Cooking Steps
• Thinly slice brown onion (see ingredients) and red radish. • Halve snacking tomatoes. • In a small bowl, combine plant-based aioli, plant-based basil pesto and the water (for the sauce). • In a medium bowl, place haloumi and cover with water to soak.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring, until softened, 4-5 minutes. Add lemon pepper seasoning and cook until fragrant, 1 minute. • Add the water (for the couscous) and the salt and bring to the boil. Add couscous, stir to combine. Cover with a lid and remove from the heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork. Season to taste.
• Meanwhile, cut or tear each spinach falafel into quarters (don't worry if they crumble!). • In a large frying pan, heat olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) over medium-high heat. When the oil is hot, cook falafels, tossing, until deep golden brown, 4-6 minutes. Transfer to a paper towel-lined plate. • Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate.
• Meanwhile, in a large bowl, add tomato, radish, rocket, falafels, and a drizzle of the vinegar and olive oil. Season and toss to combine. • Divide the onion couscous between bowls. Top with Mediterranean falafel and crisp tomato medley. Sprinkle over flaked almonds to serve. Enjoy
