Ingredients pt 1

• 1 handful of fresh coriander
• 1 lemon
• 1 tsp maple syrup
• 1 handful of fresh flat-leaf parsley
• 1 tbsp pomegranate molasses
• 1 roasted red pepper
• 20g rocket
• 5g white sesame seeds (Sesame)
• 75g baby plum tomatoes
• 60g brown rice penne
• 100g Moroccan falafel with red pepper & apricot

Method pt 2

1. Boil a kettle. Heat a large saucepan filled with salted boiling water on high heat. Add the penne and boil for 7-8 mins, until cooked, then drain.
2. Meanwhile, halve the tomatoes. Thinly slice the roasted pepper. Roughly chop the coriander and parsley. Zest then quarter the lemon.
3. Make the dressing; in a large bowl combine maple syrup, pomegranate molasses, juice from 2 lemon wedges, half the sesame seeds and 1/2 tsp oil. Season with sea salt and black pepper. Add the pasta, roasted pepper, tomatoes, herbs, lemon zest and rocket to the bowl and toss to coat.
4. Heat a small frying pan with 1/2 tsp oil on medium-high heat. Add the falafels and reheat for 4-5 mins, turning occasionally, until piping hot.
5. Serve the tabbouleh on a plate and top with falafels. Sprinkle over the remaining sesame seeds. Serve with lemon wedges.