Page 28 - PowerPoint Presentation

Super Vegetable

Salad

Ingredients Method

For the salad 28 cherry tomatoes

Preheat the oven to 200°C/gas mark 6
3 florets of broccoli
and roast the cherry tomatoes for 10
minutes. Cover the bottom of a pan with
12 green beans, cut into 2 cm lengths
cold water and place a steamer above it.

2 carrots, peeled and sliced into 2 cm Put the broccoli, green beans and
pieces carrots in the steamer, turn the heat on
Quite high and steam for about 15
1 Romaine lettuce minutes, occasionally prodding the
carrots with a fork to see if they are
3 spring onions, finely chopped done. Some people like them slightly
crunchy, others prefer them a little
100 g polenta softer.

While the vegetables are steaming,
A handful of chopped herbs of your
choice make a salad with the leaves and spring
onions.

250 g tofu, cut into slices (optional) Combine the polenta and herbs in a
bowl. Heat some olive oil in a frying
Olive oil for frying pan. Dip the tofu in the polenta mixture,

then fry until golden.
For the dressing 2 tablespoons olive oil
Whisk together the ingredients for the
1 tablespoon red wine vinegar dressing, but only pour over at the last
minute.

1 tablespoon Dijon mustard (optional) Assemble your meal by first putting the
salad on the plate, then the warm
1 teaspoon maple syrup (if you like a bit vegetables and finally the tofu. Pour
of sweetness) over the dressing then add a little
seasoning sauce such as Braggs or light
soy sauce or sauce of your choice.