Ingredients pt 1

• 1 tbsp apple cider vinegar
• 1 apple
• 250g pre-cooked beetroot
• 1 cucumber
• 2 garlic clove
• 1 lime
• 1 handful of fresh mint
• 1 tbsp pomegranate molasses
• 110g baby plum tomatoes
• 10g walnuts (Nuts)
• 80g almond yoghurt (Nuts)
• 200g Moroccan falafel with red pepper & apricot

Method pt 2

1. Preheat the oven to 220C / fan 200C / gas mark 7. Place the falafel on a lined baking tray and bake for 7 mins, until piping hot.
2. Halve the tomatoes. Finely chop or crush the garlic. Add both to a bowl with the molasses and a pinch of sea salt. Halve the lime.
3. Peel the cucumber into ribbons. Slice the apple into thin batons. Add both to a bowl with the vinegar, 1 tsp oil and juice from half the lime.
4. Grate the beetroot. Pick the mint from their stalks and roughly chop. Add the beetroot to a bowl with the yoghurt, walnuts, remaining lime juice, half the mint and a good pinch of sea salt.
5. Spoon the salads onto a plate with the warm falafel alongside. Sprinkle over the remaining mint.