Ingredients
1 pack of Cauldron Moroccan Falafels
100g pearl barley, cooked in vegetable stock and with 2 tsp za’atar, keep warm until needed
1 red onion, peeled and cut into quarters
150g spinach
350g of seasonal vegetables such as purple sprouting broccoli and asparagus, blanched in boiling water for 2-3 minutes and kept warm until needed
Zest of 1 lemon
1 red chilli, deseeded and chopped
1 bunch of coriander cut into ribbons
For the dressing:
4 tbsp maple syrup
2 tbsp sherry vinegar
2 tbsp olive oil
½ tsp black garlic
1 red chilli chopped
2 tbsp chopped coriander
