The bright orange colouring of pumpkin and the bright red colouring of beetroot suggests that these two root vegetables are full of key nutrients. Add in some greens as well as tofu for a protein source and you have a superfood salad which is really a meal in itself rather than a side dish!
ROAST PUMPKIN, BEETROOT AND TOFU SALAD (with Minted Cashew Cream)
Makes: 1 x medium bowl of salad
INGREDIENTS
- 1/2 small jap pumpkin
- 2 medium beetroot
- 300g firm tofu (dice tofu into cubes and marinate in several tablespoons of soy sauce or tamari, and 1 tsp each of turmeric, ground coriander and ground cumin. Add some water to cover)
- 2 cups of greens of your choice (eg baby spinach leaves, rocket lettuce mix etc)
METHOD
- Dice pumpkin into large cubes and bake in the oven until cooked.
- Dice beetroot into cubes and steam until just tender.
- Allow vegetables to cool.
- Marinate tofu and saute in lightly oiled pan until browned. Allow to cool.
- Combine all ingredients with greens and serve drizzled with cashew minted cream.
MINTED CASHEW CREAM
INGREDIENTS
- 1/2 cup cashews
- 1/4 cup water
- 1 cup lightly packed fresh mint
- 2TB lemon juice
- 1/2 teaspoon salt
METHOD
- Combine all ingredients in blender and whizz until smooth and creamy.
- May need to adjust water quantity depending on how runny you want the cream.
