Name: Cucumber kefir and falafel salad
Total time: 20 min
Yield: 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; 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

A plate topped with slices of green cucumber and golden falafels

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.