Vegan Pumpkin and Falafel Salad with Harissa Dressing

Ingredients

2 garlic cloves, crushed
1/4 cup (60mL) extra virgin olive oil
1 kg Kent pumpkin, skin on, cut into thin wedges
350 g baby capsicums, quartered, seeded
225 g sesame falafel balls
1 cup (280 g) unsweetened coconut yoghurt
1 tsp harissa paste or powder
1 Tbs lemon juice
1/3 cup (45 g) pistachios, chopped
120 g baby spinach
110 g split green olives
Lemon wedges, to serve

Method

Combine garlic and oil in a large shallow baking dish. Add the pumpkin and capsicum, tossing to coat. Season.

Preheat a barbeque grill or char-grill on medium. Cook pumpkin, turning, for 15 minutes, adding the capsicum in the last 3-4 minutes, or until charred and tender.

Meanwhile, cook the falafel following packet directions. Combine the yoghurt, harissa paste or powder and lemon juice in a bowl. Top with half the pistachio.

Arrange the spinach, pumpkin, capsicum and falafel on a serving platter. Sprinkle with the olives and remaining pistachio. Serve with the yoghurt mixture and lemon wedges.

Credits: Coles

Photo Credits: Coles