Cranberry & chestnut falafel
Add a bit of seasonal spirit to your chickpea bites with fruit and nuts. Serve with a creamy yogurt dip and fresh coriander
Bean salad with yogurt avocado dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 round wholemeal pitta breadssplit in half and cut into triangles
- 200g frozen broad bean
- 1 avocadoflesh scooped out
- small pack parsley
- 8 tbsp low-fat natural yogurt
- 1 garlic cloveroughly chopped
- 1 lemonzest of ½, juice of whole
- 2 Little Gem lettucesroughly chopped
- 400g can white beanrinsed and drained (we used cannellini beans)
- 4 spring onionsfinely chopped
- 2 carrotspeeled and grated
- 10 radisheshalved
- handful of cresssnipped
Nutrition: per serving
- kcal260low
- fat7glow
- saturates2g
- carbs38g
- sugars10g
- fibre9g
- protein12g
- salt0.7g
Method
step 1
Heat grill to high. Spread the pitta triangles out in a shallow baking tray. Toast for a couple of mins to crisp, turning once. Keep a close eye on them otherwise they will burn. Once toasted, remove and place to one side. Next, pop the broad beans in boiling water and cook for 2-3 mins, then drain and remove the bright green pod from the hard outer shell.
step 2
In a blender, whizz together the avocado, parsley, yogurt, garlic, lemon juice and zest and seasoning.
step 3
Put the remaining ingredients in a bowl, except the cress. Toss together with the avocado and yogurt dressing, then sprinkle over the pitta croutons and cress. Eat straight away.
