About Recipe

If you’re ever in Sweden and want a really good salad I would send you straight to Holy Greens, they create the most beautiful salads, packed with flavour and healthy greens. What makes it a real winner is the fact that they don’t skimp on the goodness, there are no tasteless cucumbers, watered out tomatoes or iceberg lettuces in sight. Instead you get carbs in the form of black rice (which nutty flavour I absolutely love), lettuce in the shape of kale, an abundance of superfood veggies and creative dressings such as ‘lingonberry-honey’.

Now that I’m nowhere near a Holy Greens I had to get a bit creative and try to recreate something similar, the result is this falafel salad with lemon feta crème and red pepper dressing. To my surprise it tastes almost exactly like the original, so if you’re a fan of ‘Falafelfröjd’, this is something to try at home!

  • Serves2
  • Prep20m
  • Cook20m
  • Difficulty4/10

ingredients

  • 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
  •  

    Red pepper dressing

  • 1 chargrilled red pepper
  • 1 tbsp olive oil
  • 1 garlic clove
  • 1 tbsp water
  • salt to taste
  •  

    Lemon feta crème

  • 50g feta cheese
  • ½ lemon, juiced
  • 1 tbsp plain Greek yoghurt

Directions

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.