Thinking of what to have for lunch every day can be a nightmare. Bored of Pret sandwiches and fed up of Tescos? So were Caroline Craig and Sophie Missing, so they published The Little Book of Lunch. Here is a recipe from the book, that will hopefully inspire you to have a delicious lunch
Falafel with yoghurt, aubergine and red cabbage salad
- Prep Time 10
- Cook Time 40
Ingredients
1 aubergine2 tbsp olive oil
6 ready-made falafels
1/8 red cabbage
3-cm piece of cucumber
¼ red onion
4–5 cherry tomatoes, halved
1 pitta or flat bread
salt and freshly ground black pepper
FOR THE YOGHURT DRESSING
4 tbsp natural yoghurt
juice of ½ lime
salt and freshly ground black pepper
1 tbsp any chopped fresh green herb
Preheat the oven to 190°C/gas 5. Chop your aubergine up into 3-cm chunks and lay on a roasting tray
Drizzle over the olive oil and the salt and pepper and roast for 35 minutes or until golden and squishy
Ten minutes before the end of the cooking time, add the falafel to the oven dish. When the time is up, leave to cool on the counter under some tin foil
Drizzle over the olive oil and the salt and pepper and roast for 35 minutes or until golden and squishy
Ten minutes before the end of the cooking time, add the falafel to the oven dish. When the time is up, leave to cool on the counter under some tin foil
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