GDT falafel served in a rich cinnamon tomato sauce, preserved lemon quinoa salad, beetroot hummus and dukkah

Finely chop the garlic.

Form the falafel into balls no larger than a golf ball and flatten slightly, you should get 5-8 balls for the couples.

Get a large pan on medium-high heat with a good splash of oil.

Fry the falafel for 3 minutes each side. Be careful not to flip the falafel too early as it may stick to the pan, it needs to crisp up before it will unstick.

Once cooked, set aside.

Preheat the oven to 190.

Bring a medium pot of lightly salted water to the boil.

In the same pan, fry the garlic and tomato sauce spices in oil for approx. 20 seconds. Add the tinned tomatoes, rinse the can with a little water and add it in. Bring to a simmer and cook gently for about 10 minutes. Turn off and set aside. This will continue to reduce once in the oven.

Cook the quinoa in boiling water for about 15-18 minutes until sprouted. Once cooked strain through a fine sieve.

Pour the tomato sauce into a shallow baking dish. Lay the falafel on top and slightly press it down. Bake in the oven for 15 minutes.

While the falafel is baking, prepare the salad.

Peel and finely dice the cucumber and red onion.

Shake the lemon vinaigrette well before opening to re-emulsify. Take the preserved lemon from the pottle, remove any seeds and the pith then finely chop the skin. Place in a bowl with the cucumber, red onion and vinaigrette.

Once the quinoa is cooked add it into the bowl, mix, taste and add salt as needed.

Serve as individual plates garnished with dukkah and beetroot hummus. Alternatively – dollop the hummus straight into the baking dish, sprinkle with dukkah and place on the table with a large spoon for a shared dinner.