Logo Soul Spices Kitchen
  • About Me
  • Courses
  • Shop
  • Ayurveda
  • Blog
  • Collaborations
  • Contact
  • EN

Jul 20 2015

Medi-Asian Veggie Salad Platter

Medi-Asian Salad platter!
Medi-Asian Salad platter!

Let’s eat rainbows!!!

Medi-Asian Salad platter!
Medi-Asian Salad platter!

It’s amazing when you look at a plate like this and just KNOW that everything on it is really good for you! And of course, it’s not all super perfectly clean and raw and all of that… I marinated the tofu in quite a bit of flavourings… the tomatoes are roasted in glugs of olive oil, sugar to slightly sweeten them.. everything else is simple… blanched asparagus… cooked lentils… mango.. so basically, it’s a good plate!

Medi-Asian Salad platter!
Medi-Asian Salad platter!

The reason I’ve presented it this way is simply because when we’re all around the table, there are a few things that some might like less than others.. and often, in a tossed salad, it’s a little more challenging to pick those less liked things out…so when plated up this way, you can go for what you prefer much more easily 🙂

There’s not too much fuss here… it’s just prepping a few things, sauteeing, roasting.. all this can happen simultaneously… just keeping an eye on everything…making sure nothing burns.. yes it’s happened to me on more than one occasion… human we are…

I marinated the tofu in some soy, ketchap manis which is a thick syrupy sauce, and a little sesame oil.. the tofu already came with it's own wealth of algae :)
I marinated the tofu in some soy, ketchap manis which is a thick syrupy sauce, and a little sesame oil.. the tofu already came with it’s own wealth of algae 🙂

 

Roasted the cherry tomatoes with a generous amount of olive oil, a teaspoon of sugar, salt and some dried italian herbs for about 15-20 mins at 180 degrees C
Roasted the cherry tomatoes with a generous amount of olive oil, a teaspoon of sugar, salt and some dried italian herbs for about 15-20 mins at 180 degrees C
Blanch the asparagus for 1 minute , then immerse in ice cold water straight away for a few seconds
Blanch the asparagus for 1 minute , then immerse in ice cold water straight away for a few seconds
I bought these precooked lentils, dressed them simply with lemon juice and Maldon salt
I bought these precooked lentils, dressed them simply with lemon juice and Maldon salt
Medi-Asian Salad platter...
Medi-Asian Salad platter…

 

Medi-Asian Salad platter!
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 6
Ingredients
  • 200 grms cherry tomatoes
  • 100 grams pre cooked lentils of your choice
  • 1 mango, sliced
  • 6 asparagus spears
  • A couple of handfuls rocket leaves
  • 150 grams firm tofu.. I used one that had algae in it but you can use anything you like
  • freshly squeezed lemon juice
  • good quality olive oil
  • Maldon salt
  • nigella seeds
Instructions
  1. Prepare the tomatoes: cut them in half, dress with a generous amount of olive oil, some sugar, salt and dried Italian herbs and roast at 180 C for 15-20 minutes.
  2. Blanch the asparagus for a minute, immerse in ice cold water, remove and cut into 1 inch pieces, dress with olive oil and season with salt.Cut the tofu in cubes and marinate for a few minutes in soy, Ketchap manis ( a sweet thick dark sauce) and sesame oil… again use what you have around , you could just use honey and soy for example. Pan fry on a high heat for about 2-3 minutes. Set aside to cool.
  3. Mix the lentils with a generous splash of lemon juice and season with salt.
  4. Arrange everything on a plate in any fashion you like.
  5. Season the mango with some nigella seeds.
  6. Cover and refigerate for an hour just before serving
  7. Serve chilled.
  8. Share!
3.2.2802

 

 

 

 

 

 

 

 

Written by Anjalina Chugani · Categorized: My Diary

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

info@anjalinachugani.com

+34 678 492 544

Mon - Fri 9:00 - 17:00

© Copyright 2021 Soul Spices Kitchen ~ All rights reserved | Photos are credit to @bluestudio.es and @barcelonafoodexperience | Legal Notices | Cookie Policy | Designed by Gorgeous Geek
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Cookie settingsACCEPT
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT
  • EN