Harissa Tofu & Rice Salad | Florette Salad

Prep
15 mins

Cooking
20 mins

Serves 2

Mixed

Ingredients

Serves: 2

1 medium courgette, thinly sliced

200g extra-firm tofu

Olive oil

1 heaped tsp harissa paste

½ tsp dried mixed herbs

Cooked rice of your choice

2 tbsp freshly chopped mint

2 tomatoes, chopped

2 spring onions sliced

½ orange, zest and juice

100g vegan coconut yogurt

½ tsp harissa paste

1 tbsp lemon juice

2 handfuls Florette mixed salad

2 tbsp pomegranate

Salt and pepper

Preheat your oven to 160Fan/180ºC and line two baking trays with baking paper.
To one tray add the courgette with a little olive oil, the herbs and salt and pepper.
Chop the tofu into cubes and mix to coat in a little oil and the harissa paste.
Place both trays in the oven for 20 minutes, turning over halfway through.
Stir the chopped mint, tomatoes, spring onion and orange zest and juice in with your cooked rice.
For the dressing mix the yoghurt, lemon juice and ½ teaspoon harissa paste.
Layer the rice mix, courgette, tofu, salad and dressing in bowls or jars, finishing with fresh pomegranate and mint on top, pretty!

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!