Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Cook the falafels following pack instructions. While they bake, whisk together all the dressing ingredients with some seasoning in a large bowl. Halve the cucumber lengthways, then use a small teaspoon to scrape out the watery seeds from the middle. Discard – or they’re good as a garnish for cold water. Slice both halves into moon-shaped slices and tip into the dressing with the sliced shallot. Toss together.
When the falafels are ready, divide the salad between plates and scatter over a little more mint and dill. Stone and dice the avocado and scatter over, followed by some black pepper and the falafels. Eat with warm pittas, if you like.