Smoked tofu and green peas

SERVES 2-3

100g spinach

100g white cabbage, shredded 1 romaine lettuce, leaves

separated

2 handfuls of rocket

1 apple, quartered, cored

and sliced

2 avocados, stoned, peeled

and sliced

1 courgette, spiralised

100g green peas, fresh or frozen (defrost at room temperature for 15 min) 1-2tbsp vegetable oil 2 handfuls of pumpkin seeds 1 sheet nori, torn or cut into smaller flakes (see Cook’s Note)

200g smoked firm tofu, cut

into small cubes

Sesame seeds

1tbsp toasted sesame oil Drizzle of soy sauce

Handful of hemp seeds

2tbsp lemon juice

Salt and ground black pepper HORSERADISH CREAM

150g crème fraîche

¾tbsp horseradish (or

1tbsp Dijon mustard)

1 Toss the spinach, cabbage, lettuce and rocket in a big bowl. Add the apple, avocado, courgette and peas.

2 Heat a small frying pan over a medium-low heat. Add a little of the vegetable oil and toast the pumpkin seeds and nori flakes for 2min, stirring so they don’t catch. Sprinkle with salt then remove from pan and set aside.

3 Mix the horseradish cream ingredients in a small bowl. Combine in a blender or work it to a smooth consistency with a fork, then set aside.

4 Reheat the pan over a medium heat and add a little oil. Sauté the tofu pieces with the sesame seeds and ground pepper for 2-3min, while stirring. Turn off the heat and drizzle sesame oil and soy sauce over the tofu.

5 Add the tofu, nori flakes and pumpkin seeds to the salad bowl. Top with the hemp seeds, drizzle with lemon juice and sprinkle with salt. Serve with the horseradish cream.