Butternut squash falafel salad with zhoug
6
Points®
Total time: 1 hr 10 min • Prep: 40 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Butternut Squash
1 whole, small, peeled and cubed
Calorie controlled cooking spray
4 spray(s)
Red onion
1 small, finely chopped
Ground Cumin
1 teaspoon(s), level
Coriander, Dried
1 teaspoon(s), level
Garlic
1 clove(s)
Chickpeas, cooked
1 can(s), large, drained
Breadcrumbs, dried
50 g
Parsley, fresh
10 g, roughly chopped
Chilli, green or red
2 individual
Garlic
3 clove(s)
Ground Cumin
½ teaspoon(s), level
Coriander, Dried
½ teaspoon(s), level
White Wine Vinegar
½ tablespoon(s)
Lemon Juice, Fresh
40 ml
0% fat natural Greek yogurt
180 g
Parsley, fresh
15 sprig(s), fresh
Honey
1 tablespoon(s), level
Lemon Juice, Fresh
40 ml
Carrots, raw
3 medium, coarsely grated
Red onion
1 small, finely sliced
Mint, Fresh
10 sprig(s)
Couscous, dry
160 g
Lemon
1 zest(s) of 1
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Make the falafels. Put the squash and garlic in a roasting tin. Mist with cooking spray and season well. Roast for 20 minutes. Leave to cool.
2
Meanwhile, dry fry the cumin and coriander seeds in a small frying pan for 2 minutes until they start to pop. Transfer to a spice blender or pestle and mortar, and blend or crush to a fine powder.
3
Mist the frying pan with cooking spray and fry the onion over a medium heat for 5 minutes.
4
Put the roasted squash and the chickpeas into a food processor and blitz to combine. Transfer to a bowl, add the spice mixture, cooked onion, breadcrumbs and parsley, and combine. Shape into 12 patties and chill in the fridge for 2 hours.
5
Meanwhile, make the zhoug. Blitz all the ingredients in a food processor with a pinch of salt.
6
Mist a large non-stick frying pan with cooking spray and cook the falafels for 5 minutes on each side, until cooked through and golden.
7
Make the salad. In a bowl, whisk together the molasses and lemon juice and season well. Put the carrot, red onion and mint in a bowl, drizzle over the dressing and toss to combine.
8
To serve, divide the salad between plates, top with the falafels and spoon over the zhoug.
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