- 2 dl/0.8 cups uncooked black rice
- 8 falafels
- 2 handfuls of mixed salad leaves
- 1 dl/0.4 cups pickled red onion
- 2 dl/0.8 cups red cabbage, thinly sliced
- 10 snow peas
- 10 cherry tomatoes
- 1 chargrilled red pepper
- 1 tbsp olive oil
- 1 garlic clove
- 1 tbsp water
- salt to taste
- 50g feta cheese
- ½ lemon, juiced
- 1 tbsp plain Greek yoghurt
Red pepper dressing
Lemon feta crème
If you are cooking your falafels in the oven, preheat it to 200°C. Ignore this step if you are panfrying them.
Cook the black rice according to the instructions on the packet.
In a small bowl, mash feta cheese with lemon juice and Greek yoghurt until it reaches a crème-like texture.
Make your spicy red pepper dressing by mixing the chargrilled red pepper with garlic, olive oil, water and salt in a blender or food processor until completely smooth. I use a Ninja Blender Duo and couldn’t be happier with it.
I like to cook my falafels in the oven using the grill function but you can just as well cook them in a pan until golden and crisp on the outside.
Chop the red cabbage and tomatoes before arranging them nicely on top of the cooked rice.
Finish off with a dollop of feta crème, snow peas, falafel, pickled red onion and a drizzle of red pepper dressing.