Ramona’s Kitchen superfoods salad

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1. Place falafels on a baking tray in an oven heated at 180°C for 8-10 minutes. Turn over and then cook for another 4 minutes
2. Bring water to the boil and add a cup of mung beans. Reduce heat and cook until tender (20-25 mins).
3. Deseed the red chilli and finely chop with the fresh mint. Add to the cooked mung beans.
4. Cut the avocado in half and carefully remove the stone. Use a spoon to scoop out the whole avocado flesh. Slice and then drizzle with lime juice.
5. Build the levels of the salad in a serving bowl. Start with the houmous and mung beans at the bottom, then add the chilli/mint, avocado, aubergine and red pepper dip finally topped off with the falafels and broccoli sprouts.