Sesame Falafel & Currant-Butter Rice
with Tomato Mint Salsa & Herby Sauce
Imagine a bed of rice infused with a currant-butter flavour you love, then topped with sesame falafel and a refreshing mint, cucumber and tomato salsa. Now stop imagining, because here it is!
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 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 packet
currants
(May be present: Wheat, Gluten, Soy, Milk.)
1 bag
baby spinach leaves
1 packet
spinach falafel
(May be present: Wheat, Gluten, Soy, Milk, Sesame, Eggs, Almond, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Cashew, Peanuts.)
1
tomato
1
cucumber
1 bag
mint
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 sachet
garlic & herb seasoning
1 sachet
sesame seeds
(Contains: Sesame; May be present: Wheat, Gluten, Soy, Milk, Almond, Brazil nut, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanuts, Cashew.)
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk;)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice, currants and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain. • Return to saucepan. Add the butter and baby spinach leaves and stir to melt and combine. Season to taste. Cover to keep warm.
• Meanwhile, cut or tear each spinach falafel into quarters (don't worry if they crumble!). • Roughly chop tomato, cucumber and mint. • In a medium bowl, combine tomatoes, cucumber, mint and a drizzle of white wine vinegar and olive oil. Season with a pinch of salt and pepper. • In a small bowl, combine dill & parsley mayonnaise, Greek-style yoghurt and a splash of water. Season to taste.
• Heat a large frying pan over medium-high heat and add 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. • In last minute of cook time, add garlic & herb seasoning and sesame seeds and toss to combine. • Transfer to a paper towel lined plate.
• Divide currant-butter rice between bowls. • Top with sesame falafel, tomato mint salsa and herby sauce to serve. Enjoy!
