Ingredients
9 total- 5 pieces of falafel
- 100 g of houmous
- 50 g of red pepper paste
- 40 g of salad cress
- 50 g of mung beans
- 0.5 red chilli
- 10 g of mint
- 5 ml of lime juice
- 0.5 avocado
Method
5 stepsStep 1
Place Falafels on a baking tray in an oven heated at 180 deg C for 8-10 minutes. Turn over and then cook for another 4 minutes
Step 2
Bring water to the boil and add a cup of mung beans. Reduce heat and cook until tender (20-25 mins)
Step 3
Deseed the red chilli and finely chop with the fresh mint. Add to the cooked mung beans.
Step 4
Cut the Avocado in half and carefully remove the stone. Use a spoon to scoop out the whole avocado flesh. Slice and then drizzle with lime juice.
Step 5
Build the levels of the salad in a serving bowl. Start with the houmous and mung beans at the bottom, then add the chilli/ mint, avocado, aubergine and red pepper dip finally topped off with the falafels and salad cress