A Wholesome Lunch.

Falafel & Paprika Roasted Butternut Squash Salad with Couscous and Home-Made Red-Slaw.

I think salads have a bad rep. Not just that we often believe salads consist of limp lettuce or that they aren't filling enough, they are too often considered as the 'boring' option on a menu. But salads can be warming, they can be extravagant; full of texture and flavour. Most don't even contain lettuce. Just like this one. This is my spin on a wholesome and filling, yet healthy lunch. For those colder days. It is fuel that not only tastes good, but makes you feel good.

Full of flavour and texture, this vibrant dish was inspired by one of my favourite bites to eat in Cardo, Perth. You can swap the homemade slaw with my beetroot and carrot salad (another blog post), or any other alternative. This, I hope inspires you to spruce up your salad and make it your own.

Creating the Salad...

(shown above which serves 1)

- 2 falafels (home-made or bought)

- 50g couscous (add same amount of hot, boiling water and leave to cook in a bowl for 5 to 10 minutes)

- butternut squash (chopped)

- paprika

- hummus

- sunflower seeds (scatter on top for texture)

- pomegranates (scatter on top for sweetness)

- salad dressing to pour on top

Heat the falafels for a better flavour, either in the oven or microwave. The butternut squash needs cooking for about 50 mins, until soft but crispy on the outside. Prior to cooking, season the butternut squash with some salt and pepper and a large sprinkle of paprika for flavour.

For the Red Slaw...

(makes a large bowl for several people)

- 100g red cabbage

- 1 red onion

- 1 large red beetroot

- 1 Bramley apple (grated)

- 2 tablespoons flaky sea salt

- 2 tablespoons English mustard

- 3 tablespoons mayonnaise

- 2 tablespoons chopped parsley

Combine all of the above, in a large bowl and leave in fridge, ready to be devoured!

Happy eating!

Armorel x