Ingredients

Method

• 1 cup red wine vinegar
• 1 t caster sugar
• lime juice, a squeeze
• 1–2 baby red onions, halved and quartered
• 6 sliced radishes
• 180 g hummus
• baby cucumbers, sliced
• 150 g Woolworths warm falafel
• pita croutons, toasted
• 60 g Woolworths crimson microherb salad

Method

Ingredients

1. Bring 1 cup red wine vinegar, 1 t caster sugar and a squeeze of lime juice to a simmer in a small saucepan. Add 1–2 halved and quartered baby red onions and 6 sliced radishes. Simmer for 2 minutes, then remove from the heat and allow to pickle for 1 hour.
2. Divide 180 g hummus between 4 plates. Top with sliced baby cucumbers, a spoonful of the pickled veggies and top with 150 g Woolworths warm falafel and toasted pita croutons. Scatter over 60 g Woolworths crimson microherb salad to garnish and dress with lemon juice and olive oil.
3. Season to taste.

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