Recipe: Tabouleh-style Salad with Hot Griddled Basil-Infused Tofu.

Looks like the heatwave can't make up its mind? 

And this means that one day I feel like a hearty veg casserole and the next I could happily survive on a lettuce leaf (which doubles as a fan before I eat it)...

This little dish that I created, and wanted to post for the weekend, is perfect for our changeable weather! It's hearty, yet light at the same time - culinary alchemy wonderment.

Have a lovely weekend and enjoy! Factor 50 & wellies at the ready...

Chantal xx

Tabouleh-style Salad with Hot Griddled Basil-Infused Tofu.

[serves 2 generously - easily multiplied out for more]

this warm 'salad' is tasty & filling

Equipment: Griddle pan, spatula, tongs, bowl, chopping board, sharp knives, peeler, jam jar, serving spoon.

Gather

salad

1 pack ready-cooked grains [I went posh & used Merchant Gourmet mixed grains]

10 thick slices cucumber - quartered [I peel the thick-skinned organic ridge cucumbers]

8 cherry tomatoes - halved or quartered if large

6 radishes - thinly sliced

2 spring onions - whites finely sliced

Large bunch of flat leaf parsley - finely chopped

1 pack basil-marinated tofu [I used Taifun bought in Waitrose] sliced into 8 strips

1 tbsp olive oil

dressing

juice of half a lemon [see cooks tip]

extra virgin olive oil 3x quantity of lemon juice [or your favourite omega 3,6,9 oil if you prefer]

1/2 - 1 red chilli - seeds removed & very finely chopped

1 clove of garlic - crushed [or grated with a microplane grater]

salt to taste [I use Himilayan Pink Rock Salt - expensive but you need very little]

Freshly ground black pepper [I'm addicted to this and did 20 mill twists]

Create

1.  Put the griddle on to heat up slowly and brush the tofu strips with the olive oil.

2.  Start preparing the salad and throw it all into a bowl and mix well.

3.  Just before the griddle meets the smoking stage add the tofu strips and grill until golden, then turn the strips over and repeat (about 3 minutes each side?)

4.  Add all of the dressing ingredients to the jam jar (any lidded container will do) and give it a good shake!

5.  Pour the dressing over the salad (you may have some excess if your lemon was really juicy, but you can save this for another day) and mix well to combine.

6.  Pile the salad onto your plate or bowl and top with the hot basil tofu strips.

7.  If, like me, you are ravenous, you can serve with some bread on the side as well!

Enjoy!

Hot weather: Eat alfresco with some vegan mayo on the side and a cold beer...

Cold weather: Warm the grains first and eat snuggled on sofa with extra chilli sauce and a bottle of red wine...

Cooks tip: Mary Berry's way of getting more juice out of a lemon is fab - heat it in the microwave on full power for 15 seconds, then roll gently on your work surface and leave for 5 minutes before juicing. 

I use the other half of the lemon to make a quick lemonade by squeezing it into some sparkling water with a squirt of agave syrup!