Use whatever fresh vegetables or nuts you have in your fridge.
Ingredients
| 4 small | Carrots (Main) |
| ¼ head | Cauliflower (Main) |
| 3 Tbsp | Olive oil |
| 2 tsp | Ground cumin |
| 100 g | Mediterranean falafel mix (Main) |
| 1 cup | Red cabbage, slaw |
| 1 cup | Baby spinach, use up to 2 cups |
| ¼ cup | Almonds, oven-roasted, chopped (Main) |
For the dressing
| 2 Tbsp | Lemon juice |
| 4 Tbsp | Tahini, roasted |
| 4 Tbsp | Water |
| 1 tsp | Honey |
Directions
- Preheat the oven to 200C. Cut the carrots into thin strips. Cut the cauli into florets or thick slices. Place in a large roasting pan. Drizzle with half the olive oil and sprinkle with the cumin, salt and pepper. Roast for about 10 minutes or until crisp-tender. Cool.
- Roll the falafel mix into six, walnut-sized balls. Pan-fry in the remaining olive oil, until golden.
- Place the ingredients neatly into two bowls and drizzle with the combined dressing ingredients.