Moroccan-style Falafel SALAD

By author photo Jenny Craig Team

vegetarian

Serves 1.

 

INGREDIENTS:

½ bunch Dutch (baby) carrots, tops trimmed off
Spray oil
1 tsp cumin seeds
½ tsp Moroccan seasoning
1 cup rocket leaves
1 Jenny Craig Falafel Salad, thawed
20g reduced fat feta cheese, crumbled
1 tbsp flat leaf parsley, roughly chopped
¼ pomegranate, deseeded (optional)

 

METHOD:

1. Preheat oven to 200°C and line a baking tray with greaseproof paper.
2. Place the trimmed carrots onto the lined baking tray, lightly spray with oil and season with cumin seeds and Moroccan seasoning.
3. Roast the carrots in the oven for 20-30 minutes until the carrots have softened and are golden brown. When cooked, remove from oven and allow to cool slightly.
4. Assemble the salad by placing rocket leaves onto a plate and top with the roasted carrots, Jenny Craig Falafel Salad, crumbled feta cheese, parsley and pomegranate seeds (optional).

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