Carrot Ribbon Salad with Cauldron Middle Eastern Falafels
Vibrant fruits and veggies topped with delish Cauldron Middle Eastern Falafels - salad never looked so good! This take on the viral carrot ribbon salad is perfect for lunch or dinner and also works well for meal prep too, just store in an air tight tuppaware container for up to 2 days in the fridge.
Recipe by Nourishing Amy
Made with our Middle Eastern Plant-Based Falafels
Ingredients:
1 pack of Cauldron Middle Eastern Falafels
80g giant couscous
2 carrots, peeled into ribbons
1 small cucumber, chopped into chunks
½ a red onion, thinly sliced
4 medjool dates, pitted and chopped
80g pomegranate seeds
1 avocado, cut into cubes
1 handful of fresh coriander (or swap for parsley/mint/basil)
For the dressing:
2 tbsp extra virgin olive oil
1 lime, juiced and zested
½ tbsp maple syrup
½ tbsp apple cider vinegar
1 garlic clove, crushed
A pinch of chilli flakes
Salt and pepper
For the tahini drizzle:
2 tbsp runny smooth tahini
1 tbsp lemon juice
2-3 tbsp water
Method:
1. Cook the giant couscous to pack instructions and rinse under cold water.
2. For the salad dressing, add all the ingredients to a small jar and stir well to combine.
3. To make the tahini drizzle, add the tahini, lemon juice and water to a small bowl and stir until creamy. Add more water to loosen as needed.
4. Into a large bowl, add the couscous, carrot ribbons, chopped cucumber, red onion, chopped dates, most of the pomegranate, fresh coriander, avocado and walnuts. Pour over the salad dressing and toss well.
5. Scoop the salad into two bowls and top with the Cauldron Foods Middle Eastern Falafels. Drizzle over the tahini dressing and top with the remaining pomegranate. Eat straight away or this salad will keep well in an air tight container for around 2 days in the fridge.
6. Enjoy!
Hungry for ideas?
Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!
