RASPBERRY, AVOCADO, MANGO AND TOFU SALAD

PREPARATION TIME: 15 MINS COOKING TIME: 5 MINS SERVES 2 (AS A LIGHT

MEAL)

1 tsp extra virgin olive oil

100g firm tofu, patted dry with paper towel, cut into small pieces

1/2 red onion, cut into thin slivers

20g hazelnuts, roasted, chopped (see Cook’s tip)

50g (2 cups) mixed salad leaves 1 mango, flesh removed, sliced or chopped

125g punnet raspberries

1/4 small avocado, halved, chopped

1 Tbsp red wine vinegar

1 tsp wholegrain mustard or gluten-free mustard Freshly ground black pepper

1 Heat the oil in a medium non-stick frying pan over medium-high heat. Add tofu and cook for 3-4 minutes or until golden brown, turning occasionally. Transfer to a plate.

2 Put the onion, hazelnuts, salad leaves and tofu into a bowl and toss to combine. Add mango, raspberries and avocado. Toss gently to combine. 3 Divide salad between shallow serving bowls. Whisk the vinegar, mustard and pepper together. Drizzle over the salad and serve.

COOK’S TIP

To toast hazelnuts, spread out on a baking tray. Roast in an oven preheated to 170°C (fan-forced). Bake for 7-8 minutes, or until lightly toasted. Set aside to cool.