Tofoo Falafel with a Chunky Greek Salad

Serves 2 • Prep 15 min • Cooking 10 min
Vegans
Get this Stuff 

1 pack of Tofoo Falafel  

1/2 cucumber  

10 cherry tomatoes 

4 salad tomatoes 

10 kalamata olives, de-stoned and halved  

1 small red onion, sliced thinly 

Small bunch of flat leaf parsley  

1 tsp of dried oregano  

4 tbsp of extra virgin olive oil 

Salt & pepper 

 

Do this stuff
  1. Preheat the oven to 180°c. 
  2. On a baking tray heat the Tofoo Falafel to the cooking instructions. 
  3. Slice the cucumber lengthways and top and tail. With a dessert spoon scrape out the watery seeds and discard. Slice the cucumber at an angle slightly thicker than a pound coin and put into your serving bowl 
  4. Add the red onion and olives to the bowl.Chop the salad tomatoes into wedges and slice the cherry tomatoes in half and add to the bowl. 
  5. Sprinkle in the dried oregano and extra virgin olive oiltoss well and season to taste. 
  6. Serve the salad with hot or cold falafel and sprinkle with roughly chopped flat leaf parsley.  
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