Falafel and Roast Pumpkin Salad

If you want to eat clean, juicing is a great way to go. Ozen Hanssem Super V-Lender forms a vacuum inside the container so juice remains unoxidised and fresh for drinking. Brilliant!

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| Prep 10 mins | Cook 20 mins | Serves 4 |

500 g Japanese pumpkin, peeled, chopped

225 g packet falafel balls

100 g bag mixed leaves

100 g container capsicum dip

100 g Danish feta

1 Preheat oven to very hot, 200 C. Line an oven tray with baking paper.

2 Arrange pumpkin in a single layer on tray. Spray with oil and season. Bake 15 to 20 mins until pieces are tender and lightly golden.

3 Meanwhile, in a frying pan, heat enough vegetable oil to shallow fry. Fry falafel for 1 to 2 mins, turning, until crisp and heated through. Drain on paper towel.

4 Pile salad leaves onto a large platter. Top with pumpkin, torn falafel and dollops of dip. Crumble feta over. Drizzle with oil to serve.

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