Salmon and beetfoot falafel

Salmon and beetroot falafel

Full of vibrant flavours, textures and bite

, 05 July 2017

(22 votes)

Salmon and beetroot falafel

  • 45 Mins

  • Serves: 4

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Nutritional Info
Each 235g serving contains

  • Energy

    1396KJ

    334KCAL

    17%

  • Fat

    22.8g

    high

    33%

  • Saturates

    4.5g

    med

    23%

  • Sugars

    1.6g

    low

    2%

  • Salt

    0.14g

    low

    2%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 594kJ/142kcal.
Ingredients
  • 2tbsp cashew nuts
  • 1 raw beetroot, peeled and finely grated
  • 215g can Asda Chickpeas in Water, drained and rinsed
  • 2tbsp chopped chives
  • 1tbsp torn flat-leaf parsley
  • 2 Fishmonger’s Selection Salmon Fillets
  • 120g Good& Balanced Giant Wholemeal Cous Cous
  • 1 avocado, destoned, peeled and sliced
  • Juice and zest ½ lemon
  • 85g watercress
Method

  • For the falafel, blitz the cashews to fine crumbs in a processor. Add 30ml water, the beetroot, chickpeas, chives and parsley, and whiz until smooth. Shape into small balls and transfer to a baking tray lined with baking paper. Chill in the fridge for 15 mins.

  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Bake the falafel for 20 mins until firm. Put the salmon on a baking tray, season with black pepper and roast with the falafel for 8-10 mins. Flake the fish with a fork.

  • Meanwhile, cook the cous cous according to the pack instructions. Stir through the avocado, lemon juice and zest, and watercress. Finally, top with the salmon and falafel.