Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Cucumber kefir and falafel salad
- Preparation and cooking time
- Total time
- Easy
- Serves 3
Ingredients
- 10-12 ready-made falafels
- 1 medium cucumber
- 1 echalion or 2 round, thinly sliced shallots
- ½ avocado
- to serve pittas, warmed
DRESSING
- 150ml kefir
- 2 limes, juiced
- ½ a clove, crushed garlic
- 2 tbsp extra-virgin olive oil
- ¼ tsp caster sugar
- chopped to make 1 tbsp, plus extra to serve dil
- ½ a small bunch, leaves picked and chopped, plus extra to serve mint
Method
- STEP 1
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.
- STEP 2
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.
