Ingredients pt 1

• 6 Gosh! Beetroot Falafel

Salad:

• 2 handfuls iceberg lettuce, chopped

• 2 small carrots, grated

• 100g cooked edamame beans

• 1 avocado, chopped

• 1 yellow pepper, chopped

• 1 beetroot, cooked and chopped

Pumpkin seeds:

• 30g pumpkin seeds

• 2 tsp olive oil

• Salt and pepper, to taste

Salad dressing:

• 2 tsp olive oil

• 2 tsp balsamic vinegar

• 1 tsp agave

• Squeeze of lemon juice

• Salt and pepper, to taste

Method pt 2

1. Preheat the oven to 180°C (fan oven).
2. Prepare the salad dressing by combining all the ingredients in a small jug. Set aside.
3. Combine the pumpkin seed ingredients then place on a lined baking tray and toast in the oven for five minutes.
4. At the same time, place the falafel on a baking tray and pop in the oven for five to eight minutes.
5. For the salad, mix all the ingredients in a large bowl.
6. Once everything is ready, divide into two bowls, drizzling over the dressing to finish.
7. Taste the Rainbow!