About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
40 mins
Serves
4
Calories
602

Grilled Veg & Salsa
Preperation Before you Start
- Ingredients out
- Food processor (bowl blade)
- Large frying pan, medium heat
- Griddle pan, high heat

Posted by Penguin Published See Penguin's 32 projects » © 2019 Jamie Oliver / Penguin · Reproduced with permission. · amie’s 15-Minute Meals is published by Michael Joseph, Penguin. Images © David Loftus, 2012. Recipes © Jamie Oliver 2012, www.jamieoliver.com
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  • Step 1

    Drain the beans and chickpeas and put them into the processor

    Finely grate in the lemon zest, then add a pinch of salt and pepper, the harissa, allspice, flour and coriander stalks (reserving the leaves)

    Blitz until smooth, scraping down the sides of the processor if needed

    Scrape out the mixture and use clean, wet hands to quickly divide and shape it into 8 patties about 1.5cm thick

    Put 1 tablespoon of oil into the frying pan and add the falafels, turning when golden and crisp

  • Step 2

    Rip the seeds and stalks out of the peppers, tear each one into bite-sized chunks and put on the griddle pan with the trimmed and halved spring onions and a pinch of salt and pepper, turning when charred

    Put the tomatoes, chilli and half the coriander leaves into the processor

    Squash in the unpeeled garlic through a garlic crusher, squeeze in the lime juice, whiz until fine, then season to taste and pour into a serving dish

  • Step 3

    Pop the tortillas into the microwave (800W) for 45 seconds while you marble the chilli sauce into the cottage cheese

    Squeeze the juice of half the zested lemon over the charred veggies, then take with the falafels to the table, scattering everything with the rest of the coriander

    Let everyone assemble their own wraps, and serve with pickled red cabbage, if you like

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