This recipe proves that a few humble ingredients can come together to make an unforgettable dinner! Fresh veggies are the star of these wholesome bowls, supported by savoury pita chips and crispy falafels. It's a combo so delicious, you won't want to put your fork down.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Turkish Spice Blend(ContainsSulphites/Sulfite)
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut cucumber in half lengthwise, then into 1/4-inch half-moons. Cut tomato into 1/4-inch pieces. Core, then cut pepper into 1/2-inch pieces. Roughly chop parsley. Zest, then juice lemon. Drain, then roughly chop or tear olives. Peel, then mince or grate garlic.
Cut pitas into 1/2-inch pieces. Add pitas, Turkish Spice Blend and 1 tbsp oil (dbl for 4 ppl) to a large bowl, then toss to combine. Arrange pitas in a single layer on a parchment-lined baking sheet and bake in the middle of the oven until golden-brown, 5-7 min. Transfer to a plate.
While pitas toast, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then falafel and peppers. Cook, flipping occasionally, until falafel is golden-brown and peppers are tender-crisp, 6-8 min.
While falafel cook, add lemon zest, half the plant-based mayo (use all for 4 ppl), garlic, hummus and 1/2 tbsp lemon juice (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.
Combine remaining lemon juice, 1 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in the same large bowl (from step 2). Add tomatoes, cucumbers, olives, pita crisps and baby spinach. Season with salt and pepper, then toss to combine.
Divide salad between plates. Top with falafel and peppers. Dollop with hummus dressing. Sprinkle parsley over top.