Having a substantial amount of soya bean falafels remaining from a previous recipe meant I was eating them for several days after making them. Dunking them into hummus may be delicious but I needed to do something else to use them up. The herb guy at my local Eveleigh Farmers’ Market often has interesting leaves to buy but sadly he had no micro herbs, which I was hoping to use in this recipe. A bag of his mustard cress would have to do and I’m loving the tangle of greenery they create with the salad. As well as the sharp bite that lingers in your mouth afterwards.
To mirror the mustard heat the leaves contain, I added some fresh radish. Plus the colour pops no matter where you use it. More colour from pomegranate arils and soya beans, and lurking beneath the leaves are some squeaky and salty strips of griddled haloumi cheese. I kept the dressing relatively light in flavour. It’s a combination of buttermilk, tahini, coriander leaves and pomegranate molasses.
Place the buttermilk, tahini, coriander leaves and pomegranate molasses into the bowl of a food processor. Blend for several seconds until combined.
Arrange the remaining ingredients on a serving platter. Drizzle over the buttermilk dressing and serve immediately.