for 4 person

Falafel

1 tbsp	toasted sesame oil
400 g	falafels
2	apricots, pitted, quartered

Dressing

200 g	apricots, pitted, roughly chopped
1 tbsp	olive oil
2 tbsp	white balsamic vinegar
1 sprig	rosemary, needles removed
½ tsp	salt
a little	pepper
70 g	plain greek yoghurt

Salad

300 g	red cabbage, very thinly sliced
150 g	baby spinach
1	shallot, cut into thin slices
40 g	sultanas

Bowls

40 g	pine nuts, roasted

How it's done

Falafel

Heat the oil in a non-stick frying pan. Add the falafel, fry for approx. 8 mins. all over. Reduce the heat, add the apricots, cook briefly. Remove and set aside.

Dressing

Place the apricots in a measuring cup along with all the other ingredients up to and including the pepper, puree. Stir in the yoghurt.

Salad

Place the cabbage in a bowl along with all the other ingredients up to and including the sultanas, add the dressing, mix well.

Bowls

Serve the salad in bowls with the reserved apricots. Roughly crumble the reserved falafel, sprinkle on top with the pine nuts.

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