Maple Roasted Carrot Salad

GF, DF, V + RSF - serves 4

Ingredients:

• 2 large carrots and diced into thick matchsticks

• 1 tbsp pure maple syrup

• 1 tbsp olive oil

• 1 tbsp sesame seeds

• Pinch of salt

• 1 large sweet potato peeled and diced

• 250g cherry tomatoes halved

• 1 large lebanese cucumber diced

• 1/4 red onion shredded

• 1 big bunch of cos lettuce

• 1 lemon0

• 400g firm tofu or tempeh (or boiled eggs, 2 per person)

• 1 tbsp coconut aminos

Method:

1. Preheat your oven to 180 degrees C and line 2 baking trays with paper.

2. In a mixing bowl add your carrots, maple syrup, olive oil, sesame seeds and salt. Mix together and place on one of the baking trays.

3. In another bowl add the sweet potato, 1/2 tbsp olive oil and mix. Place on the other baking tray.

4. Place both in the oven and bake for 30-40 minutes or until golden and cooked.

5. While this bakes chop and add all your salad ingredients into a large bowl except the lemon.

6. Now chop your tofu or tempeh into thumb size pieces. Place in a bowl and drizzle with the coconut aminos.

7. Place in a heated frypan and cook either side for around 3 minutes. Add to your salad.

8. Once your carrot and potato is cooked, remove and carefully add it to your salad.

9. Squeeze over the juice of 1/2 lemon and mix your salad.

10. Divide among 4 bowls and enjoy.