Ingredients pt 1

• 1 tbsp Belazu apricot harissa paste
• 240g cannellini beans (drained)
• 1 baby cucumber
• 40g kale
• 1 handful of fresh flat-leaf parsley
• 80g quinoa
• 1 tbsp tahini (Sesame)
• 120g baby plum tomatoes
• 200g Moroccan falafel with red pepper & apricot

Method pt 2

1. Preheat the oven to 210C / 190C fan/gas mark 7. Boil a kettle. Rinse the quinoa and place in a saucepan with 500ml lightly salted boiling water. Simmer for 13-14 mins, until cooked, then drain.
2. Place the falafel onto a lined baking tray, cook for 5 mins, then add the kale. Drizzle the kale with 1/2 tbsp oil and sprinkle with a pinch of sea salt. Return to the oven for 4-5 mins, until the falafel are heated through and the kale is starting to crisp.
3. While the kale and falafel are cooking, dice the cucumber and cut the tomatoes into quarters. Finely chop the parsley. Put the cucumber, tomatoes and parsley into a small bowl with 1/2 tbsp olive oil and a pinch of sea salt.
4. Make the hummus; drain the beans and rinse. Mash in a bowl with half the tahini and season with sea salt. Stir the harissa (to taste) through the hummus.
5. Make a drizzle mixing the remaining tahini and 1 tbsp water, until it forms a smooth sauce. Add a pinch of sea salt.
6. Stir the crispy kale through the quinoa. Serve with the cucumber salad, falafel and hummus. Drizzle the tahini sauce over the top.