The weather is finally turning here in London, with comfortable temperatures 20 plus. Despite being in lockdown the sun’s light pouring through our windows seems to penetrate a sense of hope.
With this very welcome change of weather, I’m also craving fresh salads again and my mind bubbling with new recipe ideas.
Here's a simple salad recipe with tofu & walnuts providing protein & healthy fats.
The rocket adds freshness, and the baked zucchini brings the salad into something hearty rather than just leaves.
A sweet citrus dressing never lets you down, and tires the dish together, balancing the bitterness from the rocket & radish.
Love Alex, Ballerina BItes. Xx
PS: Be sure to tag me @ballerina_bites so I can see your wonderful recreations!
200g firm tofu
1 large zucchini
A large handful of rocket
A generous handful of walnuts
Juice of ½ medium lemon
1 tsp brown rice syrup or honey
1 tsp olive oil
Salt & Pepper to taste
Preheat the oven to 180℃ and line a tray with baking paper.
Slice the zucchini into half moons and the tofu into triangles, then place over the tray.
Bake for 30mins or until golden.
Meaning combine the dressing ingredients in a bowl.
Taste, and if you prefer a sweeter dressing add more sweetener, or more tangy add more lemon juice.
You can also leave it as is. :)
To assemble the salad add the rocket as your base, then top with the baked zucchini & tofu.
If need be, half or quarter your radishes and scatter over the salad too.
Scatter over the walnuts, then lastly dress with the dressing.