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Felafel Salad




Source of Recipe


made it up from what I needed to use up






Recipe Introduction


serves 1 with possible leftovers depending how hungry. This is half salad half stir-fry and can have thousands of variations depending what is in your fridge





List of Ingredients



• 1-2 stalks bok choy cut lengthways into quarters
  
• 5 mushrooms halved or cut in thirds
  
• 4 tbs extra virgin olive oil
  
• 4 tbs sesame seeds (or use slivered almonds or cashews)
  
• 2 gluten free felafels
  
• 1 handful baby spinach
  
• 1 handful 4 leaf mix or any other seasonal greens
  
• 1/4 spring onion (or use coriander or another herb if you hate onion flavour)
  
• 1/4 chilli, finely chopped (optional)
  
• 2 tbs lemon juice
  
• 1 orange
  
• 2 tbs LSA (optional)
  
• salt and pepper
  






Instructions



1. Heat a heavy bottomed pan on medium. Add oil and sesame seeds. Stir in mushrooms and bok choy. Stir about 30-45 seconds until bok choy is bright green.
   
2. In a separate bowl combine spinach leaves, finely sliced spring onion and chilli
   
3. Pour contents of pan over spinach. Add salt, pepper and lemon juice and mix. Return pan to heat.
   
4. Place felafels on pan to heat for 2-3 minutes (roll them around as needed)
   
5. Add leafy salad and orange wedges to salad. Mix well so that everything gets covered with dressing.
   
6. Break felafels over salad, sprinkle with LSA and enjoy.