FALAFAL AND SPROUT SALAD WITH CORIANDER PESTO DRESSING

Falafel & Sprout Salad with Coriander Pesto

4 servings
27 MIN
Easy
Vegetarian

Ingredients

190g Harvest Gourmet Classic Falafel
2 tbsp pepita seeds
2 tbsp sunflower seeds
½ bunch coriander leaves, plus extra for garnish
2 (340g) medium cucumbers, halved lengthways, deseeded, sliced thinly
200g punnet cherry medley mix, halved
2 x 200g pkt crunchy combo sprouts
20g parmesan cheese
1 tbsp toasted pine nuts
½ bunch coriander stems and roots, cleaned and dry
3 green onions, chopped coarsely
¼ cup (60mL) olive oil
¼ cup (60mL) freshly squeezed lime juice
¼ tsp ground coriander
¼ tsp ground Cumin
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Preparation

Prepare HARVEST GOURMET Classic Falafel according to bake/oven directions on pack.

Meanwhile, heat a small frypan over medium-high heat, add sunflower and pepita seeds, stir until toasted lightly; set aside.

Make the CORIANDER PESTO DRESSING: Blend or process parmesan cheese, pine nuts, coriander stems and roots, add green onion, oil, juice, ground cumin and coriander

Place coriander leaves, cucumber, cherry tomato and crunchy spouts and coriander pesto dressing in a large bowl; gently toss together, transfer to a serving platter and top with halved falafel and coriander leaves.

Nutritional Information
Typical values
Per Serving