Salmon and beetroot falafel

Name: Salmon and beetroot falafel | Asda Good Living
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2tbsp cashew nuts; 1 raw beetroot, peeled and finely grated; 215g can Asda Chickpeas in Water, drained and rinsed; 2tbsp chopped chives; 1tbsp torn flat-leaf parsley; 2 Fishmonger’s Selection Salmon Fillets; 120g Good& Balanced Giant Wholemeal Cous Cous; 1 avocado, destoned, peeled and sliced; Juice and zest ½ lemon; 85g watercress

Full of vibrant flavours, textures and bite

By Asda Good Living,5th July 2017

(25 votes)

Cook: 45 Mins

Serves: 4

Price: £2.05 per serving

Nutritional Information

Each 235g serving contains

Energy
1396kj
334kcal

17%

Fat
22.8g

High
33%

Saturates
4.5g

Med
23%

Sugars
1.6g

Low
2%

Salt
0.14g

Low
2%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
594kj/142kcal

Ingredients

2tbsp cashew nuts

1 raw beetroot, peeled and finely grated

215g can Asda Chickpeas in Water, drained and rinsed

2tbsp chopped chives

1tbsp torn flat-leaf parsley

2 Fishmonger’s Selection Salmon Fillets

120g Good& Balanced Giant Wholemeal Cous Cous

1 avocado, destoned, peeled and sliced

Juice and zest ½ lemon

85g watercress

Method

For the falafel, blitz the cashews to fine crumbs in a processor. Add 30ml water, the beetroot, chickpeas, chives and parsley, and whiz until smooth. Shape into small balls and transfer to a baking tray lined with baking paper. Chill in the fridge for 15 mins.

Preheat the oven to 200C/180C Fan/Gas 6.

Bake the falafel for 20 mins until firm. Put the salmon on a baking tray, season with black pepper and roast with the falafel for 8-10 mins. Flake the fish with a fork.

Meanwhile, cook the cous cous according to the pack instructions. Stir through the avocado, lemon juice and zest, and watercress. Finally, top with the salmon and falafel.