Warm winter vegetable salad with falafel




Ingredients for the salad:
300 g brussels sprouts, pre-cooked until firm
1 red beet, pre-cooked (about 150g)
1 red onion
5 tablespoons BIO PLANÈTE peanut oil roasted
1 tbsp honey
1 tbsp white wine vinegar
2 tablespoons 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 frying oil

Ingredients for the dip:
250g natural yoghurt
1/2 bunch of fresh parsley
1/2 bunch fresh coriander

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

2. 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 oil for about 8 minutes while turning. Add diced beetroot. Put the warm vegetables into the bowl, mix everything, then fold in the dressing.

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