Medi-Asian Veggie Salad Platter - Soul Spices Kitchen

Let’s eat rainbows!!!

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!

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

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

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

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.
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.
Mix the lentils with a generous splash of lemon juice and season with salt.
Arrange everything on a plate in any fashion you like.
Season the mango with some nigella seeds.
Cover and refigerate for an hour just before serving
Serve chilled.
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