Mediterranean Falafel, Prawn & Roast Pumpkin Bowl
with Fetta Salad, Olives & Mint-Garlic Yoghurt
- Milk
- Crustaceans
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Eggs
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Get ready for a serious flavour fiesta with this vibrant, Mediterranean-style bowl! Crispy, golden falafel, prawns and caramelised roast pumpkin bring a delightful mix of textures that pair perfectly with the salty kick of fetta and briny olives. Finished with a drizzle of refreshing mint-garlic yoghurt, it’s a fresh and satisfying dinner that hits every single note.
Ingredients
1
Pumpkin
1 sachet
Mediterranean Seasoning
½
Red Onion
1 packet
Spinach Falafel
(May be present: Almond, Brazil nut, Cashew, Eggs, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat)
1
Snacking Tomatoes
1
Cucumber
1 packet
Mint
2
Garlic
1 packet
Rocket Leaves
1 packet
Fetta Cubes
(Contains: Milk)
½
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Kalamata Olives
190 g
Peeled Prawns
(Contains: Crustaceans)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
- Preheat oven to 220°C/200°C fan-forced. Cut pumpkin into 1 cm-thick wedges.
- Place pumpkin on a lined oven tray. Sprinkle over Mediterranean spice blend. Season with salt and drizzle with olive oil and toss to coat.
- Roast until tender, 20-25 minutes.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
- Meanwhile, thinly slice red onion (see ingredients).
- In a small bowl, combine the vinegar and a good pinch of sugar and salt.
- Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
- Set your air fryer to 200°C.
- Place spinach falafel in air fryer basket. Lightly coat or spray with olive oil. Bake until golden and heated through, 5-6 minutes.
TIP: No air fryer? Halve spinach falafel. In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, cook falafels, turning halfway, until golden brown, 4-5 minutes. Transfer to a paper towel-lined plate.
- Halve snacking tomatoes. Roughly chop cucumber.
- Thinly slice mint.
- Finely chop garlic.
- In a large bowl, add tomatoes, cucumber, rocket and a drizzle of olive oil and vinegar. Crumble in fetta cubes and toss to coat.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute.
- Transfer garlic oil to a small bowl, then add Greek-style yoghurt and mint. Stir to combine. Season to taste.
- Return frying pan to a medium-high heat with a drizzle of olive oil. Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes.
- Drain pickled onion.
- Divide pumpkin, falafel, prawns, tomato-fetta salad, pickled onion and Kalamata olives between bowls. Drizzle over mint garlic yoghurt to serve. Enjoy!
