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
