Discover this salad from around the globe — its filling, fabulous and packed with vegies.
- Make dressing: Whisk oil, lemon rind and lemon juice together in a jug. Season with salt and pepper.
- Place sesame seeds, sumac, thyme and oregano in a bowl. Stir to combine.
- Combine felafel mix and 3/4 cup cold water in a bowl. Stand for 20 minutes or until water is absorbed and mixture firm. Using wet hands, roll tablespoons of mixture into balls. Roll in sesame seed mixture. Place on a plate. Pour vegetable oil into a large frying pan until 2cm deep. Heat over medium-high heat. Cook felafels, turning, for 2 minutes, or until browned. Drain on paper towel. Cover to keep warm.
- Heat olive oil in a non-stick frying pan over medium heat. Add haloumi and zucchini. Cook, turning, for 3 to 4 minutes or until haloumi is golden and zucchini tender. Place felafel, haloumi, zucchini and spinach in a large bowl. Drizzle with lemon dressing. Toss to combine. Sprinkle with pine nuts. Serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set