Ingredients

• red onion - 1
• red pepper - 1
• asparagus - ¾ cup (100g)
• traditional olive oil - 2 tbsp.
• store-bought falafels (spicy) - 12
• store-bought roasted eggplant salad with mayonnaise - 4 tbsp.
• low fat feta cheese - ¾ cup (100g)
• beetroot - ½ cup (100g) (matchsticks)

Preparation Instructions

1. Cut the onion into wedges. Remove the stalks and seeds from the bell pepper and cut the flesh into strips. Sprinkle the onion, pepper, and asparagus with half the oil.

2. Heat the grill pan and grill the onion and pepper for 5 minutes then add in the asparagus and grill for another 3 minutes. Season with salt and pepper.

3. In the meantime, heat the remaining oil in a frying pan, cut the falafels in half and fry for 6 minutes.

4. To assemble the salad place the grilled veg, falafels, beetroot and eggplant dip in the bowl and crumble the feta cheese over it.