Ingredients
Ingredients
2 packs of Cauldron Falafels
Ingredients for the Chermoula Dip
3 tbsp olive oil
1 tbsp lemon juice
1 tbsp smoked paprika
1 tsp ground cumin
1 small red chilli
3 cloves of garlic
125g fresh coriander
1/2 tsp salt
1/2 tsp coarsely ground black pepper
Ingredients for the Hummus
200g tin of chickpeas, drained
2 tbsp lemon juice
2 cloves of garlic
100ml tahini
1 tsp ground cumin
4 tbsp vegetable oil
Ingredients for the Salad Dressing
1 clove of garlic, finely chopped
6 tbsp olive oil
6 tbsp maple syrup
6 tbsp sherry vinegar
2 cloves of garlic, crushed
25g parsley, finely chopped
Ingredients for the Salad
2 mixed peppers, roasted, skinned, deseeded and cut into thin strips – retain the juices
12 cherry tomatoes, halved
1 tbsp vegetable oil
1 large onion, finely sliced
1 clove of garlic, finely chopped
100g freekeh, cooked in vegetable stock with 1 tbsp of smoked paprika as per pack instructions
100g bulgar wheat, cooked in vegetable stock with 1 tbsp of smoked paprika as per pack instructions
100g cooked green lentils
1 large carrot, peeled and cut into matchsticks
4 handfuls of mixed leaves such as wild rocket, spinach, baby kale
