Serves: 4
Cook time: 25 minutes
Ingredients
Pickled radish
- 6 radishes, very thinly sliced
- 50ml white vinegar
- 2 tsp sugar
Cabbage slaw
- 2 tsp honey
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1⁄2 red cabbage
- 1 red onion
To serve
- 1 x 500g bag Harvest Basket Sweet Potato Fries
- 200g Falafel
- 2 x 200g Bulgar Wheat Salad
- 1 x 200g tub Meadow Fresh Hummus
- 1 avocado, thinly sliced
- Small handful coriander leaves
- 3 tbsp Seed Necessities Caramelised Salt and Vinegar Mixed Seeds
Method
1. Place the radish in a small bowl along with the vinegar and sugar. Stir to combine then leave overnight to pickle and colour.
2. Heat oven to 180C.
3. Arrange the sweet potato fries on a roasting tray, pop into the oven for 15 minutes then
add the falafels to the tray and cook for another 10 minutes until golden brown and the
fries are a little crispy.
4. Whisk the honey, oil and lemon juice together in a bowl. Slice the cabbage and red
onion as thinly as possible.
5. Arrange the bulgar wheat in a serving bowl followed by the cabbage slaw, sweet potato,
falafel, hummus, avocado and radish. Top with the herbs and seeds.
