• 

  dried green lentils

  300 g
• 

  water for soaking

Falafel

• 

  brown onion cut into halves

  150 g
• 

  fresh flat-leaf parsley leaves

  15 g
• 

  fresh coriander leaves

  15 g
• 

  ground cumin

  3 tsp
• 

  ras el hanout (see Tips)

  2 tsp
• 

  salt

  1 tsp
• 

  olive oil for shallow frying

  300 g

Vegetables

• 

  carrot cut into pieces

  200 g
• 

  white cabbage cut into pieces

  300 g
• 

  water

  400 g
• 

  sweet potato cut into dice (1 cm)

  300 g
• 

  broccoli broken into small florets

  300 g

Dressing and assembly

• 

  natural yoghurt

  200 g
• 

  honey

  10 g
• 

  lemon juice

  20 g
• 

  salt to taste

  2 pinches
• 

  ground white pepper to taste

  2 pinches
• 

  fresh chives cut into pieces

  5 sprigs
• 

  pomegranate arils (optional)

  1 - 2 tbsp
• 

  fresh baby spinach leaves

  30 g