Summer salad with raspberry vinaigrette and falafel

Summer salad with raspberry vinaigrette and falafel

Ingredients falafel
Ingredients dip
Ingredients salad
  • 100 g mixed salad leaves
  • 1 lettuce heart
  • 2 mini cucumbers
  • 5 radishes
  • 50 g red cabbage
  • 10 cocktail tomatoes
  • 30 g mixed seeds
  • Byodo Raspberry Vinaigrette

To make the falafel, clean the spring onions and chop into pieces. Peel the garlic. Strip the parsley and coriander leaves from the stems. Chop everything very finely with a hand blender. Combine the gram flour with the salt, spices, olive oil and sesame seeds. Add the garlic mixture and boiling water and then mix well. Roll the dough into small balls. If the dough is too sticky, add a little gram flour. Deep fry in small batches in hot fat until golden brown and allow to cool on kitchen roll.

For the dip, mix together the yoghurt, raspberry vinaigrette, lemon juice and agave syrup. Add the chopped mint.

Clean and wash the salad leaves and spin to dry. Cut the radishes, cucumbers and red cabbage into small pieces. Halve the cocktail tomatoes. Toast the mixed seeds in a frying pan without any oil. Mix everything together in a large bowl.

Pack the vinaigrette, dip and falafel in suitable containers for the picnic. Dress the salad with the raspberry vinaigrette just before eating. Serve with the falafel and dip.