Recipes
Date posted: 02/12/2020
Ingredients
| Triple Lion three colour quinoa | 150g |
| Triple Lion bulgar wheat | 150g |
| Tilda easy cook wholegrain rice | 150g |
| Triple Lion giant cous cous | 150g |
| La Espanola pure olive oil | 50ml |
| Mint - chopped | 20g |
| Flat leaf parsley - chopped | 20g |
| Arco lemon juice | 35ml |
| Courgette | 200g |
| Kale | 150g |
| Sweet potato - peeled | 200g |
| Casa De Mare red pimento - sliced | 150g |
| Everyday Favourites sweet potato falafel bites | 40pce |
| Avocado slices | 150g |
| Ramona's Kitchen houmous | 200g |
| Tahini paste | 200g |
| Everyday Favourites mayonnaise | 200ml |
| Sunflower seeds | 100g |
Method
- Cook all the grains and rice as per the instructions on the pack and chill well.
- Combine all the grains, olive oil, chopped mint, chopped parsley and lemon juice.
- Keep chilled until required.
- Cut the courgette and sweet potato into chunks and roast until tender and then chill.
- Slice the kale and blanch in boiling water for 30 seconds and chill.
- Add the vegetables to the grain mix and tumble together, then add sliced pimento and set to one side.
- Cook the falafel as per instructions and keep warm.
- Place the grain mix into your contanier and top with avocado, houmous and falafel.
- Mix the tahini and mayonnaise together and drizzle over the salad, finishing with sunflower seeds.