Jamie Oliver does something similar with beef. The image I’ve used here is from when I made a lazy version of this. The dressing is the DON. This is fresh, crunchy, spicy, tangy, sweet and a great lunch of dinner. If you don’t have all the veg, don’t worry about it, use something else, or leave it out. It’s about the raw crunch. With a little finesse, it could also be a starter.
Ingredients for 2 people, ish.
- 50g cashew nuts
- 1 tbsp sunflower seeds
- 2 tbsp sesame seeds
- 1 bag of salad leaves, I’d use pea shoots or watercress
- 1 large carrot, shredded, or cut into thin strips – julienned to be precise
- 8-10 radishes cut into beautiful thin circles
- ½ a cucumber – halved lengthways, deseeded, cut into thin half-moons
- Half a red pepper, thinly sliced
- 10-12 green beans, topped and tailed
- 1 big bunch of fresh coriander – chopped
- 3 spring onions – finely slice
- 1 punnet of cress OPTIONAL
- 1 pack of alfalfa sprouts OPTIONAL
- 1 PACK VIANA HAZELNUT TOFU or TAIFUN SMOKED ALMOND and SESAME TOFU
- 100g (ish) pickled ginger (that beautiful pink japansese sushi ginger)
- 2 limes JUICED
- 1 tbsp low-salt soy sauce
- 1 tbsp sesame oil
- ½ a fresh red chilli
- 1tsp sugar
- Toast the nuts and seeds in a hot, dry pan. Let them get lightly golden – don’t burn them. Transfer to a bowl.
- I like to lay all of the chopped salad and leaves out on a board, in little sections, so you can take a bit of each item, but you can mix it all and serve it in a salad bowl if you like, so do that.
- I like to cut the tofu block in half and sear these two big block in a little oil in a pan. Once the outside is crisp on every side, I slice along the portions, without cutting all the way through (see photo).
- Throw the toasted seeds and nuts over the salad.
- To make the dressing, chop the ginger a little, then mix all the ingredients together. Drizzle this all over the salad, then place the tofu on top.