New potato & green bean salad
Try to use Jersey royals in this healthy take on a picnic classic then swap the mayo for honey mustard vinaigrette
Atis-style Azteca salad
Serves 4
Easy
Prep:
Cook:
Create this simple veggie tofu salad inspired by the plant-focused London restaurant, Atis. Serve as a side dish, or enjoy as a main with flatbreads
Skip to ingredients
- 396g block firm tofupressed and cut into bite-sized pieces
- 2 orangesjuiced
- 4 tbsp maple syrup
- 4 tbsp soy sauce
- 1 tsp gingergrated
For the dressing
- 15g fresh coriander
- 15g fresh parsley
- 3 tbsp olive oil
- ½ lemonjuiced
- 1 tsp honey
- 1 tsp red wine vinegar
For the salad
- 200g spinach
- 400g can black beansdrained and rinsed
- 340g can sweetcorndrained
- 120g feta(vegetarian if needed), crumbled
- 2 avocadossliced
- 4 tbsp pickled red onions
Nutrition: Per serving
- kcal636
- fat37g
- saturates10g
- carbs41g
- sugars25g
- fibre13ghigh
- protein27g
- salt3.08g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Put the tofu in a bowl along with the orange juice, maple syrup, soy sauce and ginger. Stir well, then tip out onto a baking tray with the dressing. Bake for 25 mins.
step 2
Tip all the dressing ingredients into a blender and blitz until smooth. Season to taste. To build the salad, put the spinach in a bowl and toss well with some of the dressing. Add the black beans, sweetcorn, feta, avocado and red onions. Scatter over the cooked tofu and drizzle over any of the remaining dressing.
