Ingredients
2-3 Cauldron Falafel Burgers
4 plum tomatoes, heritage if possible, halved
¼ tsp liquid smoke
1 tbsp olive oil
Ingredients for the Farro Salad:
1 small aubergine, sliced and chargrilled
100g farro, cooked as per pack instructions, or 100g sachet/cooked pulses and grains such as pearl barley
2 tbsp sun blushed tomatoes, chopped
¼ onion, diced
Small bunch of parsley, chopped
2 handfuls of wild rocket, washed and ready to serve
Ingredients for the Chimichurri:
2 cloves of garlic
¼ onion, finely diced
5 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 bunch parsley, chopped
1 bunch coriander, chopped
2 tsp fresh oregano leaves, chopped
¼ chilli flakes
Salt and ground black pepper to taste
