200°C · 11 minAllergens
Gluten
Lactose
Selderij
Sesamzaad
Ei
SulfietLebanese Wraps
This is yesterday's meal, still just as delicious today and €1 cheaper! Individually packed in sustainable disposable packaging. A tasty and healthy flavour bomb! Yes, that's how I like to describe this vegetarian dish: the red beet 'falafel' is enjoyed with a dollop of spicy avocado hummus and a spiced salad with quinoa and roasted sweet potato on Lebanese flatbread, rolled up into a wrap and ready to dig in :)
Lebanese Wraps
Red beet, cucumber, carrot, celeriac, red cabbage, radish, white onion, spinach, spring onion, garlic, green pepper, sweet potato, avocado, lime juice, fresh basil, coriander, parsley, preserved lemon, chickpeas, raisins, feta made from pasteurised sheep and goat milk, pasteurised free-range egg, oats, white quinoa, Lebanese flatbread, tahini (sesame paste), baking soda, extra virgin olive oil, white wine vinegar, pepper and salt.
Allergens: ei, gluten, lactose, selderij, sesamzaad, sulfiet.
Microwave
Remove the beet falafel with baking paper from the packaging and heat for 2-3 minutes uncovered on the baking paper. Add the flatbread and heat for the last 30 seconds to 1 minute. Serve with the quinoa salad and the avocado hummus dip (cold).
Oven — 200°C, 11 minMarleen's choice
Remove the beet falafel with baking paper from the container and heat for 10 minutes uncovered on the baking paper. Then add the flatbread and heat everything for a maximum of 1 minute (otherwise the flatbread will become too hard). Serve with the quinoa salad and the avocado hummus dip (cold).