This recipe brings to mind a stroll through a peaceful wooded glade, the warm falafels like sunlight on the forest floor of pearl barley, green broccoli and asparagus! A kick of chilli and the zesty lemon perfectly round this dish off.
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
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
Ingredients 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
1. Preheat the oven to 200C/400F/Gas Mark 6.
2. Cook the Cauldron Moroccan Falafels according to pack instructions.
3. Bake the red onion with a drizzle of vegetable oil for 12-15 minutes, allow to cool for 2 minutes then slice thinly.
4. Stir the spinach, warm greens, lemon zest and chilli into the warm pearl barley. Turn onto a serving platter, top with Cauldron Moroccan Falafels. Drizzle with a little dressing and garnish with coriander.