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June 18, 2021
Karen Wen
Father's Day Hearty Zucchini Salad with Tahini Lemon Dressing
Crispy Breadcrumb Herb Falafel Spinach and Baked Zucchini Salad with Tahini Lemon Dressing by @SincerelyAline
Father's Day Hearty Zucchini Salad with Tahini by @SincerelyAline
Rated 5 stars by 1 users
Category
Salad
Servings
4 persons
Prep Time
30-40 minutes
Cook Time
30 minutes
This wholesome salad is delicious and hearty, and the perfect dish to make as a Father’s Day treat. Spoil Dad with this healthy dish that can be enjoyed with the whole family.
Made within 30-40 minutes, it’s packed with all kinds of flavours and textures. You have the light crispy exterior of the homemade falafels with the soft, herby chickpea filled interior, combined with the warm zucchini and spinach greens, tossed in a tangy tahini dressing and topped with crunchy pumpkin seeds.
@SincerelyAline
Ingredients
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4 large handfuls spinach
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1 zucchini/ courgette (sliced 1/2 cm thick lengthways, and slice in half)
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1/2 yellow pepper/ capsicum (sliced)
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2 tbsp pumpkin seeds
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1 tin/jar chickpeas (drained)
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2 garlic cloves (peeled)
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1 tsp cumin
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1 tsp dried parsley
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1 tsp dried oregano
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1 tsp smoked paprika
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Small handful fresh coriander
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Sprinkle salt to taste
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Sunflower oil for cooking
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4 tbsp panko/ bread crumbs
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1 1/4 tbsp tahini
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2 tbsp extra virgin olive oil
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1/4 lemon juice
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1 tbsp apple cider vinegar
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1 tsp maple syrup
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Salt to taste
Falafel
Dressing
Directions
Falafels
Put all the ingredients in a food processor until everything is broken down
Use a spoon to scoop down around the sides and blitz again.
Scoop around 1 heaped tbsp of the mixture and form into balls and place in a lined dish and pop into the freezer for 20 minutes.
Zucchinis
Whilst falafels are chilling, preheat the oven at 180C
Place the zucchini flat on a lined baking tray, drizzle with olive oil and a sprinkle of salt and black pepper.
Bake near the top of the oven for 30 minutes. Turning halfway through. Take out and leave to cool.
Falafels
Take the falafels out of the freezer, place panko crumbs on a plate, roll the falafels around to coat.
Cover a frying pan with oil (shallow), once the oil is warm place the falafels (and remaining panko crumbs), cook until browned all over, turning carefully with tongs.
Dressing
Dressing combine all the ingredients together in a bowl or jar and stir/ shake well to combine.
Serve
In a large bowl combine the spinach and zucchini, carefully toss in the dressing. Serve with the falafels, crispy cooked extra panko crumbs and sprinkle with pumpkin seeds
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