So many ways to make a salad – I’d say there’s nothing you can’t put in a salad. Ok, maybe cake. Or ice cream. But that’s basically it. This salad business never gets boring. Although winter might not be its high season – we want something warm, something substantial – there is a possibility to combine the words ‘warm’ and ‘salad’. Just go for a ‘warm salad’. See? Pretty easy ;)
For two bowls of salad you need:
- 100 g (two big handful) field salad
- 2 carrots
- a parsnip
- 250 g smoked tofu
- about 4 or 5 big slices of honey pomelo
- olive oil
- juice of 1 orange
- sesame oil
- sesame seeds
- salt & pepper
Preheat the oven to 200° C. Peel the carrots and parsnip. Chop both and the tofu into pieces as big as you thumb nail or a bit bigger. Place only the veg in a ovenproof dish and drizzle with a few splashes of olive oil. Squeeze the orange and pour half ot the juice over the cut veg. Season with salt and pepper (consider the tofu already is quite salty). Leave in the oven for 30 minutes until the veg is nearly tender, add the chopped tofu and put back into the oven for another ten minutes or until you think it’s ready. Maybe you have to turn down the heat at some point to prevent everything from burning.
While those things are happening in the oven, wash the salad, peel the honey pomelo and make the dressing: mix the other half of the orange juice with 2 tbsp of sesame oil and season with salt and pepper (remember the tofu). Mix with the field salad and divide the dressed salad between two bowls. Sprinkle with sesame seeds. When the veg and the tofu are ready, take out and place on the bed of field salad. Put little chunks of honey pomelo on top, sprinkle with sesame again. That’s it. Eat while still warm.