for 4 people

Cauliflower

500 g	cauliflower
1 tbsp	olive oil
1 tsp	ground cumin
½ tsp	salt

Squash

300 g	Red kuri squash
½ tbsp	olive oil
½ tsp	ras el hanout
¼ tsp	salt

Squash puree

1 tin	chickpeas (approx. 240 g)
2 tbsp	tahini
¼ tsp	cinnamon

Falafel

50 g	panko breadcrumbs

To fry

1 tbsp

olive oil

Dressing

120 g	plain yoghurt
2 tbsp	tahini
1	organic lemon, grated zest and the juice
1 tbsp	water
¼ tsp	salt
a little	pepper
1	garlic clove

To serve

200 g

endive salad

How it's done

Cauliflower

Divide the cauliflower into florets and slice them. Slice the stalk, add both to a bowl. Add the oil, mix, season, and spread on one half of the baking tray lined with baking paper.

Squash

Cut the squash into approx. 2 cm cubes, place in a bowl. Add the oil, mix, season, and spread over the free half of the baking tray.

To bake

Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove, allow to cool slightly.

Squash puree

Rinse and drain the chickpeas, place half of them in a measuring jug together with the squash, tahina and cinnamon, then purée.

Falafel

Add the breadcrumbs and the remaining chickpeas to the purée, mix well, and, using wet hands, shape into about 12 equally sized balls.

To fry

Heat the oil in a non-stick frying pan. Add the squash falafel and fry until golden all over for about 8 mins.

Dressing

In a small bowl, mix the yoghurt with all the other ingredients up to and including the pepper, squeeze in the garlic, stir.

To serve

Separate the endive into leaves and arrange them with the cauliflower on a platter. Drizzle the dressing over, arrange the falafel on top.

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