Roast vegetable and falafel salad

Recipes~Plus

Cooking time: Less than 60 minutes

Healthy options: Vegetarian

Serves: 4

Type: Salad

Tools

Kitchen friendly view

Ingredients

400g Lebanese eggplant, halved lengthwise
4 roma tomatoes, each cut into
3 lengthwise slices
Olive oil spray
1⁄2 teaspoon ground cumin
180g packet falafel mix
60g baby rocket leaves
1 small red onion, cut into thin rings
Handful fresh mint leaves
200g tub low-fat mint tzatziki, to serve

Preparation method

1. Preheat oven to 200°C/180°C fan forced. Place eggplant and tomato in a baking dish. Lightly spray with oil; sprinkle with cumin, sea salt and black pepper to taste. Roast for 25 minutes until eggplant is tender and golden. Remove from oven. Increase heat to 220°C.

2. Meanwhile, prepare and rest falafel mix as packet directs. Line a baking tray with baking paper. Roll mixture into 12 balls, flatten slightly and place on prepared tray. Lightly spray with oil; bake for 8 minutes. Turn over, spray and bake for 7-8 minutes more until golden.

3. Arrange eggplant, tomatoes, rocket, onion and mint on serving plates. Top with falafel. Serve with tzatziki.

Reduce fat but keep the crunch – roast rather than fry falafel.

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