1 apple (use half)
1 handful of fresh coriander (use half)
1 cucumber (use half)
1 tsp cumin seeds
1 handful of fresh dill
1 fennel head (use half)
1 tsp maple syrup
1 tsp pumpkin seeds
2 tsp tahini (Sesame)
250g puy lentils & wholegrain quinoa (use half)
100g Moroccan falafel with red pepper & apricot
Preheat the oven to 220C / fan 200C / gas mark 7. Thinly slice the half fennel head into 6 wedges, then place onto a lined baking tray. Drizzle with 1/2 tsp oil, then sprinkle over half the cumin, sea salt and black pepper. Toss to coat, then roast for 10-12 mins, until golden. Adding the half pack of falafels to the tray for the last 5-7 mins.
Core the half apple into 1cm cubes and roughly dice. Dice the half cucumber into 1cm cubes. Zest the lemon and quarter. Finely chop the coriander and dill.
Make the tahini dressing; mix the tahini with 2 tbsp water, then stir in half the maple syrup, the juice from half the lemon and a pinch of salt.
Heat a medium frying pan with 1/2 tbsp oil on a medium heat. Add the half pack of quinoa to the pan, then break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Add the pumpkin seeds, zest, dill, coriander, Cucumber, apple and remaining cumin to the pan. Remove from the heat, then season with sea salt, black pepper and lemon juice.
Mix the roasted fennel into the quinoa. Serve topped with the falafels and drizzle over the tahini and maple syrup dressing.