FALAFEL & CHARGRILLED BROCCOLI SALAD

SERVES 4 PREP 35 MINS COOK 10 MINS PER SERVE 2535kj

2 heads broccoli, cut into florets vegetable oil, for shallow frying 250g punnet cherry tomatoes, halved 1 red onion, finely sliced 2 tbsp lemon juice 2 tbsp extra-virgin olive oil 2 large pita bread, toasted Greek-style yoghurt, to serve

FALAFEL

400g can chickpeas, rinsed, drained ½ cup dried breadcrumbs ½ cup chopped parsley leaves 1 egg 2 garlic cloves, crushed 1 ½ tsp ground cumin

1 Heat a large oiled chargrill on high. Grill broccoli 5 mins, turning, until charred.

2 FALAFEL Meanwhile, in a food processor, combine all ingredients. Season. Process until mixture binds together. Roll level tbsps of mixture into balls. Chill 10 mins.

3 In a large deep frying pan, heat oil on medium. Fry falafel 3-4 mins, turning, until golden and crisp. Drain on paper towel.

4 In a large bowl, combine broccoli, tomatoes, onion, juice and oil. Toss gently and season to taste. Top with hot falafel and broken toasted pita. Drizzle salad with yoghurt to serve.