Warm Falafel and Lentil Salad with Harissa Dressing

Super-scrumptious Middle Eastern street food falafels take the starring role in this warm autumnal salad.

Serves 2 as a main
Takes 15 minutes

INGREDIENTS

• 1 red onion, peeled and cut into 8
  wedges
• 150g baby carrots, trimmed and
  rinsed
• 1 x 280g packet GoodLife Falafel
• 1 tbsp olive oil
• 250g cooked Puy lentils
• Grated zest and juice of 1 lemon
• Salt and freshly ground black pepper
• 1 red chilli, finely chopped
• ½ small bunch of fresh flat-leaf parsley,
  finely chopped
• ½ small bunch of fresh mint, finely
  chopped
• ½ small bunch of fresh chives, finely
  chopped
• 50g feta

For the dressing:

• 1 tbsp rose harissa
• 4 tbsp plain yoghurt, plant-based if you
  prefer
• ½ tsp easy garlic
• ½ tbsp red wine vinegar

1. Preheat the oven to 220°C / 200°C fan/gas Mark 7.
2. Place the onion wedges and baby carrots on a baking tray along with the falafels, drizzle over the olive oil and cook in the oven for 15 minutes.
3. Meanwhile, mix the dressing ingredients together and set aside.
4. In a small saucepan, heat the lentils with lemon zest and a good squeeze of lemon juice. Season with salt and black pepper, and then stir the chopped chilli and herbs through the warm lentils.
5. Spoon the lentils onto a serving platter with the roasted onions, carrots and falafel. Crumble over the feta and a drizzle of the dressing with the rest served on the side.