Snijd de asperges fijn en houd de aspergepunten apart. Verwarm de saus volgens de instructies op de verpakking en hou ze warm in een bain-marie.
Verwarm de Tortelloni 3 minuten in licht gezouten kokend water.
Verdeel de pasta in een beker en giet de saus erover. Werk af met de fijn
gesneden asperges, aspergepunten, doperwten, pompoenpitten en roze
peperkorrels.
Falafel with tabbouleh salad
Falafel with tabbouleh salad

Ingredients
- Tabbouleh (B11) – 250 g
- Falafel – 5 pieces
- Grilled chickpeas – 1 tbsp
- Greek yogurt “straggisto” – 50 g
- Fresh mint – 5 leaves
- Lemon juice – ½ lemon
- Garlic – ¼ clove
- Pepper and salt
- Mint (garnish) – 1 sprig
Preparation
- Thaw the taboulé according to the instructions on the packaging.
- Heat the falafels in the oven.
- Finely chop the mint and press the garlic using a garlic press. Mix the garlic, mint, and lemon juice with the Greek yogurt and season to taste.
- Arrange the taboulé in a bowl, place the falafels beside it, and drizzle the yogurt sauce on top. Garnish with the grilled chickpeas and mint.
Tip: if you are using ready-made falafels, check whether they can be eaten cold. This is not the case for all brands.