Serves: 4


Cook time: 25 minutes

Ingredients

Pickled radish

• 6 radishes, very thinly sliced
• 50ml white vinegar
• 2 tsp sugar

Cabbage slaw

• 
2 tsp honey
• 2 tbsp extra virgin olive oil
• Juice of 1 lemon
• 1⁄2 red cabbage
• 1 red onion

To serve

• 1 x 500g bag Harvest Basket Sweet Potato Fries
• 200g Falafel
• 
2 x 200g Bulgar Wheat Salad
• 1 x 200​g tub Meadow Fresh Hummus
• 1 avocado, thinly sliced
• Small handful coriander leaves
• 
3 tbsp Seed Necessities Caramelised Salt and Vinegar Mixed Seeds

Method

1. Place the radish in a small bowl along with the vinegar and sugar. Stir to combine then leave overnight to pickle and colour.
2. Heat oven to 180C.
3. Arrange the sweet potato fries on a roasting tray, pop into the oven for 15 minutes then
add the falafels to the tray and cook for another 10 minutes until golden brown and the
fries are a little crispy.
4. Whisk the honey, oil and lemon juice together in a bowl. Slice the cabbage and red
onion as thinly as possible.
5. Arrange the bulgar wheat in a serving bowl followed by the cabbage slaw, sweet potato,
falafel, hummus, avocado and radish. Top with the herbs and seeds.