Ingredients pt 1

• 1 cucumber (use half)
• 1 handful of fresh mint
• 1 red onion
• 40g quinoa
• 1 tbsp red wine vinegar (Sulphites)
• 20g baby spinach
• 1 vegetable stock cube (Celery)
• 75g baby plum tomatoes
• 80g coconut yoghurt (use half)
• 100g Moroccan falafel with red pepper & apricot

Method pt 2

1. Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Heat a medium saucepan filled with boiling water on a high heat. Dissolve the stock cube in the pan, then add the quinoa. Boil for 13-14 mins, until cooked, then drain.
2. Place the half pack of falafels onto a lined baking tray. Cook for 8-10 mins, or until hot in the middle.
3. Make the quick pickled onions; thinly slice the onion and place into a small bowl with the vinegar, 2 tbsp water, and a pinch of sea salt. Leave to pickle.
4. Remove the mint leaves from their stalks and finely chop. Place the half pack of yoghurt into a small bowl, then add the mint. Season with a pinch of sea salt and black pepper. Mix and set aside.
5. Dice the half cucumber into 1cm cubes. Halve the tomatoes. Finely dice the remaining half onion. Heat a medium frying pan with 1 tsp oil on a medium-high heat. Add the onion, cook for 1 min, then add three-quarters of the tomatoes. Cook for a further minute.
6. Add the quinoa to the pan and stir to combine. Serve the quinoa over a bed of spinach, alongside the falafels. Garnish with yoghurt, cucumber, tomatoes and pickled onion. Drizzle a little pickling liquid from the onions (to taste).