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Bite-Sized: Three Easy, Meat-Free Dishes with Riyad Seewan of Henrietta Charcoal Chicken
Three easy — and meat-free — dishes to add to your rotation.

BITE-SIZED RECIPES

By Concrete Playground
July 11, 2021
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By Concrete Playground
July 11, 2021
  shares

Need some new recipes to add to your rotation? We've got three easy, meat-free dishes to make at home.

In a world full of options, whipping up a great feed has never been so simple. Particularly if you’re looking to cut back on meat. In addition to the well-documented health and environmental benefits, switching to — or sustaining — a more veg-heavy diet opens up a whole world of delicious dishes.

If you’re looking to go meat-free, even just a couple of days a week, Middle Eastern cuisine is always a solid option. And thanks to Yumi’s and its range of precooked falafels, you can forego the animal protein without compromising on flavour.

Need some inspo? We’ve enlisted Riyad Seewan, head chef of Surry Hills Lebanese chicken spot Henrietta, to create three tasty and easy-as dishes that will leave even the pickiest of eaters satisfied.

Brooke Zotti

Bite-Sized: Three Easy, Meat-Free Dishes with Riyad Seewan of Henrietta Charcoal Chicken
Yumi's Sesame Falafel with

Henrietta's Falafel Bowl

Yumi’s Sesame Falafels are packed with real ingredients and free of any preservatives. The flavours of chickpea and sesame are even more pronounced when paired with fresh tabbouleh. This dish is a cinch to put together, too.

INGREDIENTS:

4 Yumi’s Sesame Falafels
80g tabouleh (see recipe below)
1 heaped tbsp of Yumi’s Classic Hommus
100g brown rice
Handful of pine nuts
Handful of pomegranate seeds

TABBOULEH

Half a bunch of parsley, finely chopped
2 roma tomatoes, finely diced
Quarter of a red onion, finely diced
5g brown bulgur
20ml fresh lemon juice
15ml extra virgin olive oil
3g salt
1g black pepper

METHOD:

1. Cook or soak burghal according to package directions.
2. In a bowl, combine burghal, parsley, tomato and onion, and dress with lemon juice, extra virgin olive oil, salt and pepper. Mix well and put aside.
3. Cook rice according to package instructions.
4. Microwave falafels for 30 seconds.
5. To assemble, plate up the rice, tabouleh and hommus, and place the falafel on top of the rice.
6. Finish with pine nuts and pomegranate seeds.

Scroll down to watch chef Riyad Seewan demonstrating how to make this dish.

Bite-Sized: Three Easy, Meat-Free Dishes with Riyad Seewan of Henrietta Charcoal Chicken
Yumi's Classic Falafel with

Henrietta's Falafel Wrap

You’ll need two hands to tackle this delicious wrap, packed with fresh ingredients and Yumi’s Classic Falafel. It’s like your cheeky 3am kebab, only healthy.

INGREDIENTS:

1 wrap or Lebanese bread
1 heaped tbsp of Yumi’s Classic Hommus
3 Yumi’s Classic Falafels
50g cucumber, chopped
50g tomatoes, chopped
3–4 pieces of pickled turnip or cucumber
10g fresh mint
1 tsp harissa, or to taste

METHOD:

1. Heat wrap in oven or small fryer at 160 degrees celsius for 2–3 minutes.
2. Place heated wrap on a board or large plate.
3. Spread hommus across the wrap.
4. Microwave falafels for 30 seconds. Once cool enough to handle, gently break each falafel and place above hommus.
5. Add cucumber, tomato, mint, pickles and harissa.
6. Wrap tightly, and finish in sandwich press.

Scroll down to watch chef Riyad Seewan demonstrating how to make this dish.

Bite-Sized: Three Easy, Meat-Free Dishes with Riyad Seewan of Henrietta Charcoal Chicken
Yumi's Classic Falafel with

Henrietta's Falafel Salad and Pomegranate Dressing

The fresh, bold flavours of this salad stand on their own — and they’re taken to the next level with the addition of Yumi’s Classic Falafels.

INGREDIENTS:

4 Yumi’s Classic Falafels
100g broccoli
100g cauliflower
20g baby spinach
1 baby fennel, finely shaved
1 pomegranate, seeded
Handful of cranberries

DRESSING:

30g pomegranate molasses
10g extra virgin olive oil
5ml lemon juice
Pinch of salt

METHOD

1. Preheat oven to 160 degrees celsius.
2. Cut broccoli and cauliflower into small florets. Season with salt and black pepper.
3. Roast broccoli and cauliflower for 5–6 minutes. Once done, allow to cool.
4. Add broccoli, cauliflower, fennel, baby spinach and pomegranate to a bowl. Add salt and pomegranate dressing, and mix well.
5. Microwave falafels for 30 seconds.
6. Plate up salad, and top with falafels.

Scroll down to watch chef Riyad Seewan demonstrating how to make this dish.

Images: Brooke Zotti

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