Cauldron

Kale, Pumpkin & Falafel Salad

Vibrant and super-duper healthy this is a lunch you’ll make again and again. Cauldron Middle Eastern Falafels are totally delicious snuggled in a bowl with kale, roasted pumpkin and chickpeas. A sprinkle of paprika, some crunchy red onion and a sweet pop of flavour from pomegranate seeds makes this kale and pumpkin salad a lip-smackingly good dish!

Serves 3
35 mins
A little effort
Vegan
304 cals (per serving)
Kale and pumpkin salad with a tahini dressing in an orange rimmed bowl with Caudlron Middle Eastern Falafels in blue packaging.
Cauldron Vegan Middles Eastern Falafels with blue packaging and a see-through section to showcase the falafels

Made with our Middle Eastern Plant-Based Falafels

Source of protein
Low in sat fat
Vegan
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Ingredients:

  • 1 x 200g pack Cauldron Middle Eastern Falafel

  • 200g kale, washed and chopped

  • 180g pumpkin, cubed

  • 240g tinned chickpeas, drained and rinsed

  • 1 tbsp paprika

  • ½ medium red onion, very thinly sliced

  • 50g pomegranate seeds

  • 30ml Tahini

  • 20ml water 

  • 1 tsp olive oil 

  • ½ lemon, juiced

Method:

  1. Preheat your oven to 170˚c

  2. Add your chickpeas and paprika to a baking sheet and mix thoroughly.

  3. Push to one side then add your cubed pumpkin to the empty side.

  4. Add to your oven and bake for 8 mins, then add your Cauldron Middle Eastern Falafels on top and cook for a further 12 mins.

  5. Meanwhile, in a small bowl mix your tahini, water, olive oil and lemon juice until combined.

  6. Once the pumpkin and chickpeas are cooked and golden brown add to a bowl with the kale, red onion, pomegranate seeds and dressing and toss together.

  7. Tear the cooked Cauldron Middle Eastern Falafels, pop on top and enjoy.

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