GREEN GODDESS SALAD

SERVES 3 | TAKES 25 MINUTES

• MACROS

  Calories (Kcal): 670

  P: 43g

  C: 84g

  F: 81g

For the salad

• 1 cup pumpkin, cubed and roasted

• 3/4 cup dry quinoa, well rinsed

• 1-2 cups kale, roughly chopped

• 10 cherry tomatoes, halved

• 1 cucumber, diced

• 1 tin kidney beans, drained and rinsed

• 1-2 large handful of rocket, washed

• 100g firm tofu

For the dressing

• 1/2 large avocado (or 3/4 of a small)

• 2 cloves garlic

• 1 large handful of dill

• 1 large handful of coriander

• 1 small lemon, juiced

• 1/2 cup oat milk

• 1/4 cup nutritional yeast

• Salt

METHOD

1. Place the pumpkin cubes into a preheated oven or an air fryer to roast.

2. While the pumpkin is roasting, place the quinoa in a pot with double the amount of water and bring to a boil. Leave to cook for ~15 minutes or until all water is absorbed.

3. While the quinoa cooks, prepare the salad dressing by placing all ingredients into a high speed blended and blend until smooth.

4. Once the quinoa is cooked, stir the kale in while it's still hot to lightly steam.

5. Place the kale quinoa mixture into a large bowl. Add in the chopped tomatoes, cucumber, kidney beans, and rocket.

6. Pour over the prepared dressing and mix well to combine and sit this in the fridge to cool.

7. While the salad cools, prepare your tofu according to packet instructions - usually either pan frying, air-frying, or you can also choose to eat it as it comes!

8. Once the tofu is cooked, serve a 100g portion per person along with your salad and enjoy!