Food & Wine
Energy-boosting vegetarian salad
Looking for more energy? This quick, healthy and delicious salad, by Bodypass founder Carla McMillan, is great for giving you a kick start.
Ingredients:
- 2 cobs of corn
- 1 long red chilli
- 2 sprigs coriander
- 2 sprigs mint
- 3 yellow squash
- 2 medium zucchini
- 2 tbsp toasted sunflower seeds
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- 2 spring onions
- 300g firm tofu
- 1 lime
- 1 tbsp tamari
- ½ tbsp maple syrup
- ½ tbsp rice wine vinegar
Method:
- Start by grouping and preparing your ingredients into each of the components of the dish. Rinse vegetables and herbs.
- Remove the husks from the corn and bring a large pot of salted water to the boil. Cook until bright yellow and tender, about 3 minutes. Remove and set aside to cool.
- Remove ends of the zucchini. Using a peeler or mandolin, carefully slice into long, thin ribbons. Rotate as you go. Use a zoodler if you have one. Trim ends of squash and thinly slice into rounds.
- Roughly chop mint and coriander leaves. Finely slice spring onions and chilli (to taste).
- Heat a nonstick fry pan to a medium high heat. Once hot, add a drizzle of olive oil.
- Slice tofu into 1.5cm thick pieces and pat dry with a paper towel. Place tofu in pan and cook for 5 minutes each side until golden.
- Cut kernels from cobs and place in a large bowl. Add zucchini, chopped herbs, spring onions, seeds and chilli (optional).
- In a bowl whisk together tamari, maple syrup, rice wine vinegar, a drizzle of olive or coconut oil, juice of a lime, salt and pepper
- To serve, place salad in bowls and top with tofu.
Written by Carla McMillan. First appeared on Stuff.co.nz.
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