Ingredients
For the Salad:
1 pack Cauldron Falafels
2 large handfuls of baby leaf kale
150g cooked, mixed quinoa
1 carrot, thinly sliced
3 tbsp cauliflower florets, blanched in boiling water for 3-4 minutes, chargrilled
3 tbsp broccoli florets, blanched in boiling water for 3-4 minutes, chargrilled
1 avocado, thinly sliced and chargrilled
½ yellow pepper, thinly sliced
Handful of nuts and seeds such as pumpkin, toasted (optional)
2 tbsp pomegranate seeds (optional)
For the Salad Dressing:
3 tbsp olive oil
Zest and juice of ½ lime
1 tbsp maple syrup
½ red chilli, deseeded and diced
Small bunch of fresh coriander and mint, chopped
For the Yogurt Dip:
¼ cucumber, deseeded and finely diced
Handful of mint leaves, chopped
Squeeze of lemon, grate a little rind in too
3 tbsp low fat Greek or non-dairy yoghurt
Salt and black pepper to taste
