Bali Bowl

GF, DF + VE - serves 4

INGREDIENTS:

• 300g firm tofu diced into cubes

• 4 big handfuls spinach

• 1 carrot, grated

• 250g cherry tomatoes, halved

• 200g cooked beetroot, diced

• 1/2 cup fresh herbs, finely chopped (I used parsley and coriander)

• 2 spring onions, finely diced

• 1/3 cup mixed nuts and seeds, crushed

LEMON TAHINI DRESSING:

• 1/4 cup hulled tahini

• 3 tbsp water

• 2 tbsp lemon juice

• 2 tbsp extra virgin olive oil

• 1 tbsp maple syrup

• 1 small garlic clove, grated

• Pinch of salt

METHOD:

1. Heat a frypan to a low-medium heat and drizzle with olive oil.

2. Add the tofu and a pinch of salt and cook until golden. Set aside.

3. While this cooks, add all the dressing ingredients into a bowl and whisk together.

4. Add all the other ingredients into a large salad bowl and toss together.

5. Top with the tofu and a good drizzle of the dressing.