Ingredients
Ingredients for 10 servings:
- 1.2 kg Ardo Celeriac strips
- 1.2 kg Ardo Sweet potato wedges
- 500 g Ardo Falafel
- 20 g Ardo Garlic cubes
- 10 g Ardo Parsley
- 1 iceberg lettuce, finely chopped
- 100 ml Mayonnaise
- 100 ml yoghurt
- 10 pittas
- 2 red onions, finely chopped
- Sunflower oil
- Pitta herbs
- Salt and pepper
Allergens
Milk
Gluten
Preparation
- Mix the defrosted celeriac strips with sunflower oil and the pitta herbs.
- Place them on a baking tray and cook them in the oven at 180°C for 15 minutes.
- Mix the mayonnaise with the yoghurt, garlic and parsley, and season with salt and pepper.
- Bake the falafels in the oven or deep fat fryer.
- Toast the pittas in the toaster, then fill them with iceberg lettuce, baked celeriac strips and falafel. Top with garlic sauce and red onion.
- Fry the sweet potato wedges and serve them as a side dish.
Ardo products used in this recipe
