After the weekend’s desserts, it’s time for some veggies. Here’s the recipe for a salad with grilled veggies and falafels. It provides lots of vitamins and plant-based protein. You can take it to work or school or have it at home for lunch.
Ingredients (serves 2):
150-170g pumpkin
1 sweet potato
1/2 zucchini
1/2 red bell pepper
1/2 green bell pepper
salt
black pepper
olive oil
handful of rocket
handful of favorite lettuce mix
5-6 cherry tomatoes
1/2 pomegranate
chives
2-4 tbsp canned peas
Dressing:
4-6 tbsp orange juice
2 tbsp olive oil
1/2 tsp white wine vinegar
1/2 tsp mustard
1/2 tsp agave syrup
salt
black pepper
Instructions:
Peel pumpkin and sweet potato and cut them into sticks. Slice zucchini. Cut the bell pepper into cubes. Preheat the oven to 200 degrees C (grill mode - if available). Put the veggies on a baking pan covered with baking sheet. Sprinkle them with some olive oil, season with salt and pepper.
Grill the veggies for about 20-30 minutes. Meanwhile, prepare the plates. Put the lettuce mix and rocket on the plates. Put the pomegranate, peas, cherry tomatoes (cut into halves) and falafels on top.
Prepare the dressing: combine all the ingredients for the dressing.
Put the grilled veggies on top of the salad. Sprinkle the salad with chopped chives and pour the dressing over it.
Etykiety: english, gluten free, pumpkin, recipes, salad
