Indulgent hearty salad

This salad has it all - sweet, sour, salty, protein, greens and creamy! It's a bit like a pasta salad without the pasta. So a chick pea salad. There you go. Can't type. Eating.

1 400g can of chick peas, 

Large handful green beans, steamed but al dente

200g cherry or grape tomatoes

1small red capsicum/bell pepper

A quarter of a large cucumber

1 spring onion

1 sprig mint

1 avocado

A dash of strawberry or red wine vinegar

Pepper

1TBS nads' homemade homegrown Rhubarb chutney (optional)

 

Use half the avocado mashed to mix with the vinegar, pepper and chutney as the dressing. 

Chop tomatoes in half, beans into bite sized pieces and dice cucumber, capsicum and other half of the avocado. Combine with washed chick peas and finely diced mint and spring onion.

It was so good we ate it before taking a photo. Maybe next time.

Warm tofu salad

Ingredients

2 carrots shaved into strips

125g Bean sprouts

Half a small red cabbage sliced

1 or 2 large pak Choy chopped into chunks

2 200g packets of BJ Garlic or chilli Tofu sliced into small bite size pieces

Marinade ingredients:

Juice of one lemon

2TBS Sweet soy sauce

2TBS Red wine vinegar

2TBS Sweet chilli sauce

1TBS Olive oil

1 large sprig of Corriander diced

1 spring onion finely chopped

2TBS Sesame seeds 

 

Directions

1. Combine the marinade ingredients and adjust amounts to taste. 

2. Heat olive oil in a wok or large pan. Add tofu and marinade and stir/toss for a minute. 

3. Add other ingredients to pan, (adjusting amounts to taste or availability) toss until combined and warm but not properly cooked.

4. Enjoy!!