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)

Ingredients 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

Ingredients 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 yogurt

Salt and black pepper to taste