Californian Falafel Cobb Salad with Avocado, Basil & Pepita Aioli

Steps

1. Bring a small pot of salted water to the boil.
2. Cut tomatoes in half, finely chop first measure of basil and toss together in a medium bowl with vinegar. Season to taste with salt and pepper and set aside to serve. Shred lettuce, thinly slice avocado, thinly slice radish into rounds. Set aside to serve.
3. Once water is boiling, add farro to pot and simmer for 15-20 minutes, or until tender with a slight bite. Drain, rinse under cold water, then drain again. Return to pot.
4. Heat oil in a medium nonstick frypan on high heat. Drain corn. Cook corn and seeds with a pinch of salt for 4-5 minutes, tossing occasionally, until tender. Add 1/2 pack Southern blend and cook for a further 1 minute, stirring, until fragrant. Remove from pan and set aside to serve. Wash and reserve pan.
5. Heat reserved dry frypan on medium-high heat (no oil needed). Add falafel mix and break it up with a wooden spoon. Cook falafel for 6-8 minutes, tossing occasionally, until golden and crumbly (see tip). Sprinkle with remaining 1/2 pack Southern blend over falafel, toss to coat and cook for a further 1 minute, until fragrant.
6. Pick remaining basil leaves.
7. Farro, salad, corn and falafel topped with basil and pepita aioli.