This salad offers a delightful mix of textures and flavours, making it a refreshing and wholesome option for a balanced starter.
Ingredients
- 200 g natural soy tofu
- 1/2 tablespoon nutritional yeast
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon sumac
- 500 g green beans
- 100 g cherries - pitted
- 1 tablespoon olive oil + 1 tablespoon lemon juice
- Sumac & flaky salt to garnish
- chives - finely chopped
Directions
- Pre-heat the oven on 160°C with fan or 180°C without.
- Bring a large pot of water to boil. In the meantime, clean and trim both ends of all beans. Add to boiling water and cook for 12-15 minutes. Once cooked and using a sieve, discard water and transfer to a large dish.
- Break tofu using your hands to medium size crumbs and mix with all the spices in a mixing bowl.
- Spread the mix of tofu on a tray lined with baking paper and roast for 8 minutes.
- Spread over the warm green beans.
- Clean the cherries. Then using the back of a heavy knife, squeeze the cherries one by one and remove pits. Cut in halves and transfer to a bowl. Marinate with 1 tablespoon olive oil & 1 tablespoon lemon juice for 5 minutes. Add on top of the beans and tofu feta.
- Garnish the dish with sumac, flaky salt & finely chopped chives.