Recipe

NO COOK FELAFEL & QUKES® SNACK BOWL

4
Serves
5MINS
Prep Time
0 MINS
Cook Time
12
Ingredients

Ingredients

  • 250g Qukes® baby cucumbers, halved lengthways
  • 200g Sweet Solanato® Tomatoes
  • 175g Minicaps® baby capsicums, halved
  • 100g hummus dip
  • 100g beetroot dip
  • 1 cup purchased tabouli, (see tip)
  • 250g purchased felafel, sliced
  • 100g feta, cut into cubes
  • 3 tbs extra virgin olive oil
  • 1 small lemon, juiced
  • 1/2 tsp caster sugar
  • baked lebanese bread & lemon wedges, to serve

Method

  1. Combine the hummus and beetroot dip together, spoon into base of 4 lunchbox or snack bowls. Add Qukes®, tomatoes, Minicaps®, tabouli and felafel. Scatter over the feta and season with pepper.
  2. Combine oil, lemon, sugar and season. Spoon into a separate container to take to work or school. Spoon dressing over just before serving. Serve with baked Lebanese bread and lemon wedges.
  Tip: To make your own tabouli, Add 1 cup burghul into a large bowl. Cover with cold water, stand 30 minutes then drain, pressing through a sieve to remove all water. Chop 200g Sweet Solanato® or Kumato® tomatoes, stir into the burghul with 4 chopped Qukes®, 1 bunch chopped parsley, 1 bunch chopped mint, 3 chopped shallots, 2 tbs extra virgin olive oil and juice ½ lemon. Season and mix well. Tip Some felafel are more delicious warm, so just before adding the dressing, warm the felafel for 1-2 minutes on medium/50% in the microwave.  Tip To bake Lebanese bread, cut into pieces, spray lightly with olive oil and bake in a single layer 180°C fan forced for 8-10 minutes. Once cool it becomes crisp.