Tomato, cucumber & coriander salad
A fresh and colourful salad to brighten up any barbecue or buffet - no matter what the weather
Sweet potato falafels with coleslaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
For the falafels
- 1 large or 2 small sweet potatoesabout 700g/1lb 9oz in total
- 1 tsp ground cumin
- 2 garlic cloveschopped
- 2 tsp ground coriander
- handful corianderleaves , chopped
- juice ½ lemon
- 100g plain or gram flour
- 1 tbsp olive oil
- 4 wholemeal pitta breads
- 4 tbsp reduced-fat hummus
For the coleslaw
- 2 tbsp red wine vinegar
- 1 tbsp golden caster sugar
- 1 small onionfinely sliced
- 1 medium carrotgrated
- ¼ each white and red cabbageshredded
Nutrition: per serving
- kcal486
- fat8g
- saturates1g
- carbs92g
- sugars24g
- fibre14g
- protein16g
- salt1.08glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Microwave sweet potato whole for 8-10 mins until tender. Leave to cool a little, then peel. Put the potato, cumin, garlic, ground and fresh coriander, lemon juice and flour into a large bowl. Season, then mash until smooth. Using a tablespoon, shape mix and into 20 balls. Put on an oiled baking sheet, bake for around 15 mins until the bases are golden brown, then flip over and bake for 15 mins more until brown all over.
step 2
Meanwhile, stir the vinegar and sugar together in a large bowl until the sugar has dissolved, toss through the onion, carrot and cabbage, then leave to marinate for 15 mins. To serve, toast the pittas, then split. Fill with salad, a dollop of hummus and the falafels.
