Serves 1 - 2

Ingredients for the salad

300 g brussels sprouts, pre-cooked until firm
1 red beet, pre-cooked (about 150g)
1 red onion
5 tbsp BIO PLANÈTE Peanut Oil Toasted
1 tbsp honey
1 tbsp white wine vinegar
2 tbsp of sesame seeds
1/2 bunch of parsley
Salt & pepper

Ingredients for the falafels

Falafel mix for 6 pieces
1/2 bunch fresh coriander
100ml BIO PLANÈTE Cooking & Frying Oil 

Ingredients for the dip

250g natural yoghurt
1/2 bunch of fresh parsley
1/2 bunch fresh coriander

For the salad dressing whip 1 tablespoon BIO PLANÈTE Peanut Oil, vinegar and honey and season with salt & pepper.

For the salad fry the diced onion in 2 tablespoons of BIO PLANÈTE Peanut Oil until it is glassy, season and place in a large bowl with the chopped parsley. Brussels sprouts in 2 tablespoons BIO PLANÈTE Roast Peanut Pil for about 8 minutes while turning. Add diced beetroot. Put the warm vegetables into the bowl, mix everything, then fold in the dressing.

Prepare the falafel according to the instructions on the packet, add the chopped coriander and fry in a pan with BIO PLANÈTE Cooking & Frying Oil. Arrange everything on a plate and sprinkle with sesame seeds.

For a dip, put yoghurt in a bowl, season with the herbs, salt & pepper.

Tip: Moisten hands with water to make the balls easier to shape.