Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 12 falafels, ready made
- 1 medium lemon, juice and zest
- 1 clove garlic, peeled and minced
- 200grams labneh
- 1 large red onion, peeled and finely sliced
- 5 large tomatoes, sliced into discs
- 50grams pomegranate seeds
- 1/2 bunch coriander, fresh, chopped
- 4tablespoons pomegranate molasses
Nutrition per serving
1760kJ / 420Cal
1760 Kilojoules or 420 Calories
20% of daily energy intake*
Protein
10.2grams
Fat
21.8grams
Carbs
50.8grams
Sugars
28.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This light and summery salad makes the most of seasonal tomatoes and fresh herbs.
Method
Step 1 of 2
Heat the falafels according to pack instructions. Whisk half of the lemon juice, a pinch of zest and the garlic with the labneh. Place the red onion in a bowl, squeeze over the rest of the lemon juice and steep for 5 minutes.
Step 2 of 2
Arrange the tomato slices on a large serving platter. Top with red onion slices, torn falafel, pomegranate seeds and dollops of labneh. Finish with coriander and a drizzle of pomegranate molasses and serve.
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