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Beluga lentil & cavolo nero salad with smoked tofu
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2 tbsp lemon juice
200g cavolo nero, stalks removed
2 tsp extra virgin olive oil
2 tsp maple syrup
¼ tsp freshly ground black pepper
250g pack Merchant Gourmet Beluga Lentils
200g pack Taifun Smoked Tofu With Almonds & Sesame Seeds, cut into 1cm dice
2 tsp pumpkin seeds, toasted
1 salad onion, cut into 3mm slices10 baby plum tomatoes, roughly chopped
15g coriander, roughly chopped
1. Place the sultanas in a small bowl and add the lemon juice. Leave to soak for 10 minutes. Wash and dry the cavolo nero and shred finely. Place in a large mixing bowl, then scoop the soaked sultanas out of the lemon juice and add to the mixing bowl.
2. Add the olive oil to the lemon juice, along with the maple syrup, pepper and a pinch of salt, if liked. Whisk to combine, then tip the dressing into the mixing bowl and use your hands to massage it into the cavolo nero for 20 seconds.
3. Add the lentils and the tofu (there’s no need to heat either), plus the pumpkin seeds, salad onion, tomatoes and coriander and toss well before serving.
Cook’s tip Toasting seeds and nuts in a dry frying pan over a low heat gives them a really delicious, more pronounced flavour. Why not make a large batch, leave to cool and then keep in an airtight container? That way, you always have some to hand when needed.
Typical values per serving:
low in saturated fat/2 of your 5 a day/vegan
This recipe was first published in October 2020.