salad bowl

salad bowl

Make this simple salad bowl; it's vegan friendly, gluten-free and packed with healthy benefits and flavour.

  • 30 mins
  • 4-6
  • Easy

INGREDIENTS

FOR THE DRESSING

  • 30ml tahini
  • 80ml olive oil + extra
  • 60ml red wine vinegar

FOR THE FALAFEL

  • 1 red onion, finely chopped
  • 400g tin chickpeas, drained
  • 1 garlic clove, crushed
  • handful parsley
  • 5ml each ground cumin and coriander

FOR THE SALAD

  • 4 butter lettuce leaves, chopped
  • ½ cucumber, quartered and sliced
  • 2 handfuls cherry tomatoes, sliced
  • 1-2 avocados, sliced
  • 15ml black sesame seeds (optional)

METHOD

  1. For the dressing, combine all the ingredients. Season.
  2. For the falafel, blitz ¾ of the onion with the remaining ingredients until smooth. Season. Shape into 15ml balls. Cook the balls under a hot grill for 10-15 minutes or until golden and firm (they’ll firm up more while cooling).
  3. For the salad, divide all the ingredients between 4 bowls with the remaining onion and falafel (warm or cold). Serve with the dressing.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Magazine issue date: February, 2019


Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.

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