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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.