Serves 4
Vegan
Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients
Salad
50g
walnuts
¼ cucumber
½ fennel, very thinly sliced / shredded
85g watercress, thick stalks removed
1 round green lettuce, washed and dried
150g blackberries, washed and dried
150g raspberries, washed and dried
Dressing
150g
silken tofu
5½ tbs good quality French dressing
1slightly rounded tbls caster sugar
Method
1.
Preheat oven to 200C / 400F / Gas mark 6. Spread walnuts out on a baking
tray and put in hot oven for about 4 minutes until lightly roasted.
Remove from oven and cool. 2. To make the dressing: Drain the silken tofu by putting it in a bowl
lined with kitchen paper and patting dry. Transfer French dressing to
a small liquidizer together with the silken tofu and the caster sugar.
Blend for about 30 seconds until creamy. Put into a bowl ready to serve.
3. Continue with the salad: Cut the cucumber in half lengthways, and
then thinly slice to make half-moon slices. Mix these with the fennel
and watercress
4. Arrange whole green lettuce leaves on four plates, and pile the cucumber
mixture on top. Scatter with the blackberries, raspberries and roasted
walnuts and serve, passing the dressing round separately.
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