Oils
Rapeseed Oil
Chili Oil
Dressings
Classic Vinaigrette
Balsamic Dressing
Honey & Mustard
Ultimate Chilli Dressing
Flavours of falafel salad, without the faff!
We’ve combined all the flavours of falafel in this great salad, but without the faff of making actual falafel! The result is a type of deconstructed dish that’s layered with flavour and beautiful clashing textures that are a joy to eat. Cooked quickly and easily in the air fryer (or roasted in the oven), we combine chickpeas with onions, garlic and spices, our Mellow Yellow Cold Pressed Rapeseed Oil working its magic to bring everything together in one delicious mixture.
Served on a bed of salad leaves with refreshing pickled red cabbage and onion slaw, a topping of creamy whipped feta finishes things off perfectly. Enjoy as a BBQ side or tasty mid-week meal.
Ingredients
Serves 4 as a meal or 6-8 as a side salad:
For the pickled cabbage
4 tbsp white wine vinegar
25g caster sugar
225g red cabbage, finely shredded
½ red onion, finely sliced across into half rounds
salt
For the “falafel flavours” roasted chick peas
1 onion halved and sliced lengthways
700g Jar chickpeas, drained (we like Bold Bean Co)
5 garlic cloves, peeled and sliced
1 tsp freshly ground coriander
2 tsp ground cumin
1/4 tsp freshly ground cardamom
1/2 tsp chilli flakes
1/2 tsp salt
4 tbsp Mellow Yellow Cold pressed Rapeseed Oil
A handful finely chopped fresh parsley
A handful finely chopped fresh coriander
For the whipped feta
250g feta
7 tbsp Greek-style yoghurt
To serve:
Salad leaves (we used a mixture little gem leaves and spinach leaves)
Method
Start by pickling the red cabbage and onion (aim to do this at least 1 hour before, preferably longer): Heat the sugar and vinegar with a generous pinch of salt until the sugar has dissolved and simply stir it into the cabbage and onion in a bowl. Cover and leave in the fridge until you assemble the salad later.
Put the feta and yoghurt in a blender and blend until smooth, then place in a small bowl in the fridge.
In your air-fryer basket (crisper plate removed), add the onion, chickpeas, garlic, coriander, cumin, cardamom, chilli flakes, salt and the Mellow Yellow cold pressed rapeseed oil. Toss everything together and, using the roasting setting on your air fryer, cook at 180°C for 18 mins, or around 25 minutes in a preheated conventional oven. Stir a couple of times throughout cooking but take care when opening the air fryer drawer as the chickpeas can pop when they’re roasting. When cooked, stir in the chopped herbs.
To assemble the salad, place your salad leaves on a large serving platter, scatter over the pickled cabbage and onion and then the roasted chickpea mixture. Drizzle over some of the whipped feta, leaving the remainder for people to add to their own taste when served.
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