Warm Winter Tofu and Squash Salad

Serves
4

Ready In
45 minutes

Ingredient List

1 Squash (peeled, seeded & chopped into chunks)

1 block Extra Firm Tofu (cut into 1.5cm thick slices)

1 medium head Cavolo Nero (torn off its stalk)

2 Beetroot (roasted AND peeled)

12 Snap Peas

50g Cheddar (mature AND best quality essential. Any British hard cheese can work!)

25ml Cider vinegar

75ml Extra virgin rapeseed oil

A Bottle of Even Flow

Method

Toss the squash in a little oil, season with salt and roast uncovered in an oven at 180C, shaking the tray occasionally, until tender. Keep warm

Make a dressing with the cider vinegar and rapeseed oil

Marinade the cooked beetroot in a quarter of the dressing

Preheat a chargrill. Season and brush the tofu with a little oil

When the grill is hot lay on the tofu, oiled side down

When the tofu has taken some grill marks and flavour, remove and keep warm

Toss the cavolo nero and snap peas in a little oil and add to the still hot chargrill for 2-3 minutes. This will give a smokiness to them and give the light cooking they need

Plate the squash, tofu and beetroot around the centre and apply a little Even Flow

Generously shave or finely grate the cheddar over the top of that

Toss the cavolo nero and snap peas in a little the dressing and place over

Sauce the warm salad with Even Flow, to your taste

Enjoy!