Ingredients
For the falafel stuffed mushrooms
1 pack of Cauldron Falafels
35g baby spinach, finely chopped
1 clove of garlic, crushed
½ tsp sea salt
½ tsp ground black pepper
4 portobello mushrooms
2 tbsp olive oil
1 tbsp mixed seeds
For the tahini dressing:
3 tbsp dairy-free yoghurt
2 tbsp tahini
3 tbsp lemon juice
1 tbsp extra virgin olive oil
1 tbsp water
½ tsp ground cumin
Salt and black pepper to taste
For the chermoula dressing:
15g fresh parsley
15g fresh coriander
5g fresh mint
3 cloves of garlic
1 pinch of saffron
½ tsp cayenne pepper
2 tbsp lemon juice
5 tbsp olive oil
Salt and pepper to taste
