Ingredients

200g pack of Cauldron Falafels

Pickled radishes:
5 radishes, trimmed and finely sliced
2 tbsp red wine vinegar
1 tsp caster sugar

For the white bean dip:
400g tin of cannellini beans
½ ripe avocado, peeled and de-stoned
1 fresh jalapeno
2 tbsp extra virgin olive oil
1 tbsp lime juice
Salt and pepper to taste

For the salad:
60 g fennel, trimmed and finely sliced
20 g baby kale, trimmed and finely sliced
30 g cucumber, de-fleshed and finely sliced
1 tbsp extra virgin olive oil

For the salsa verde:
10 g fresh mint, de-stalked and leaves picked
10 g fresh parsley
10 g fresh coriander
3 cornichons
1 tsp capers
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1 tbsp lime juice
Salt and pepper to taste

To serve:
8 soft tacos
Fresh coriander
Micro herbs

Method

Place the sliced radishes in a bowl, add the red wine vinegar and caster sugar and coat well. Set aside for 10-15 minutes to pickle.

To make the white bean dip, place all ingredients into a food processor and pulse until smooth. Season to taste and set aside.

For the salad, combine all ingredients together in a bowl. Set aside.

Remove the Cauldron falafel from the packaging and cook in the oven according to pack instructions, then cut in half

To make the salsa verde, place all ingredients into a food processor and pulse until smooth. Season to taste.

Prior to serving, place the soft tacos in a frying pan and fry on each side for 5-10 seconds. Once heated, transfer to a board or worktop and lay flat.

To serve, spread a tablespoon of white bean dip on to each taco, followed by a tablespoon of salad, 2 falafel halves, pickled radishes, coriander, a drizzle of the salsa verde and the micro herbs.