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Having returned from a week-long business trip, I needed a quick and healthy lunch. I’d not shopped so had a look around at what I had in the house and ‘fridge.

I also wanted something tangy. Something salty, maybe oriental.

So here is what I came up with.

The recipe makes about 4 portions.


1 pack of Smoked Tofu (drained and chopped into bite sized pieces)
1 Med Brown Onion chopped
1/2 Cucumber (washed and cut into chunks)
1 Med Avocado (peeled and chopped)
1 small Red Chilli, (deseeded and finely chopped)
1/2 bunch of Coriander (chopped)
1 x Pack of Mixed Grains or cooked Rice, Quinoa and Chic Peas.

1 Tbsp Sunflower seeds or Sesame seeds

1 Little Gem Lettuce (washed and separated into individual leaves), or any washed leaves.

1/2 cup of Soy or Tamari sauce
1/4 Tsp of Guar Gum
2 Tbsp Ume Seasoning
3 Cloves of Garlic
1/2 of the chopped Coriander
2 Tbsp Japanese rice wine vinegar
1/2 of the chopped Chilli
1 Tbsp Agave or maple syrup.
2 Tsp Dijon Mustard
1/2 Tap Black Pepper

Mix all the salad ingredients, including half of the coriander and half of the chilli. Keep the seeds to sprinkle over the top as a garnish.

Make the dressing by blitzing the ingredients in a blender, let down with a little water if too thick.

Pour the dressing over the salad ingredients and allow to stand for a minimum of 20 mins.

To serve:
Use the salad leaves as a base. Please the tossed salad on top and sprinkle with the last of the coriander and seeds.