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Falafel Mezze Bowl |
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| Serves 2 |
Prep 10 mins |
Cooking 10 mins |
Easy |
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My rating |
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Ingredients |
200g falafel
olive oil
1/2 lemon, juiced
50g young spinach leaves
4 tbsp hummus
1 roasted red peppers, roasted, skin removed and sliced into
strips or from jar
1 tbsp pumpkin seeds, toasted (optional)
warm pittas to serve
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If roasting the peppers from
scratch, heat oven to 220C/Fan 200C/Gas 7. Line a baking
sheet with aluminium foil. Cut out the stem and seeds and
put the peppers on the sheet on their sides. Roast for 20
mins, then turn the peppers and roast for another 20 mins.
If using Romano peppers, reduce the time to 10 minutes
each side. The skin should now be charred and they look slightly
collapsed. Allow the peppers to cool slightly, then put in
a plastic bag to sweat. When completely cool, peel off the
skins. They should come away easily.
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Heat the falafels in the oven
following packet instructions. Whisk 1 tbsp oil with 2
tbsp of lemon juice and season. Dress the spinach and
divide between two large bowls. Add the falafel,
hummus and peppers in separate piles. Scatter over the
pumpkin seeds, if using and serve with pittas.
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DAILY
DINNERS 
