2 
20 
Intermediate
In a hot pan with half a tablespoon of oil cook the courgette dice until golden brown. Let warm.
Ingredients
1 pack Garden Gourmet Vegan Beetroot Falafel
80 g Mixture of arugula and canons
1/2 Courgette diced (about 200 g)
2 tbsp Extra virgin olive oil
1 tbsp Tahini (about 15 g)
1 tbsp Balsamic vinegar
1 tbsp Water
1 clove Garlic (grated)
1 tsp Old mustard
1 tsp Honey (or agave syrup)
10 g Sesame seeds (black or white)
10 g Sunflower seeds
2 Pita bread units (140 g)
100 g Mango
50 g Feta Cheese (or vegan cheese)
Pepper to taste
Reinforced salad with tahini sauce
Looking for a nutritious and delicious meal? The Reinforced Salad with Tahini Sauce is a fantastic choice! This vibrant dish features Beetroot Falafel paired with a fresh mix of arugula, courgette, and a creamy tahini vinaigrette, creating a satisfying and flavorful salad. Enjoy this colorful and healthy option for a perfect lunch or dinner!
Preparation
1. Cook Courgette
2. Cook Falafel
Meanwhile, cook the falafel according to the directions on the package.
3. Mix Dressing Ingredients
In a bowl mix well the tahini, 2 tablespoons of oil, balsamic vinegar, mustard, honey, water, grated garlic and pepper to taste.
4. Mix Salad Ingredients
In another bowl with arugula and canons add sesame seeds, sunflower seeds and vinaigrette. Mix well to integrate all flavours.
5. Garnish Salad
Garnish salad with dices of mango and feta cheese.
Nutritional Information
Typical values
Per Serving
Carbohydrates
53.4 grams
Energy
652.3 Kilocalories
Fats
41.7 grams
Protein
18.6 grams