Doner-Style Falafel Rice Bowl With Garlicky Feta Yoghurt

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then boil half a kettle

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat, once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite, once cooked, drain, return it to the pot and keep covered until serving

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Peel and slice your shallot finely

Add your carrot and cabbage slaw mix and sliced shallot to a bowl with your cider vinegar, 50ml [65ml] [85ml] boiled water and a pinch of salt and sugar

Give everything a good mix up and set aside to pickle – this is your quick-pickled slaw mix

Add your falafel to a baking tray

Put the tray in the oven for 5-8 min or until browned and warmed though

Cut your cucumber in half lengthways and scrape out the inner seeds with a teaspoon

Roughly chop the inner seeds

Slice the deseeded cucumber finely

Chop your tomato[es] in half, then slice finely

Peel and finely chop (or grate) your garlic

Crumble your feta finely

Add the crumbled feta, chopped garlic and chopped cucumber seeds to a bowl with your natural yoghurt

Season with a pinch of salt and pepper and stir to combine – this is your feta cheese garlic yoghurt

To build your rice bowl, serve the cooked rice in a bowl and top with the cooked falafel, sliced cucumber, sliced tomato and quick-pickled slaw mix – this is your doner-style falafel brown rice bowl