Pork and apple rissoles
25 mins
½ head cauliflower cut into pieces
500g butternut pumpkin, unpeeled, cut into 2cm pieces
1 large red onion, cut into thin wedges
Olive oil
Black pepper, ground
225g pre-made falafels
3 cups baby spinach leaves
¼ red cabbage, finely shredded
1 large carrot, coarsely shredded
⅓ cup (80ml) honey mustard salad dressing
½ cup beetroot hummus
You can swap:
Step 1
Preheat the oven to 200°C. Line 2 baking trays with baking paper. Arrange the cauliflower, pumpkin and onion on the prepared trays. Lightly spray with olive oil and season with pepper. Bake, turning halfway through, for 25 minutes or until vegetables are tender.
Step 2
When the vegetables are nearly done, heat the falafels following packet instructions.
Step 3
Divide the spinach, cabbage and carrot among bowls and drizzle with the dressing.
Step 4
Divide the roasted vegetables and falafels among bowls.
Step 5
Dollop with hummus and serve.
Serving suggestion:
Food safety tip: If you are packing for lunch, the salad needs to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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