Thu, 16 May 2024
Takes 20 minutes
Makes 2 portions
Ingredients:
· 200g hard tofu or smoked tofu
· 3 eggs
· 4 tablespoons sesame seeds
· Sea-salt and black pepper
· Olive oil for frying
· 200g of baby potatoes, quartered
· ½ romaine/cos lettuce or 1 baby gem
· 100g green beans or sugar snaps, halved (served raw, optional)
· 100g cherry tomatoes, halved
· 2 tablespoons olives (black or Nicoise olives)
Vinegrette:
· 90ml Extra virgin olive oil
· 30ml White wine vinegar
· 1 teaspoon mustard
· Squeeze of lemon
· Sea salt and pepper to taste
Method:
1. Begin by added the raw potatoes to cold salted water in a pot, bring to the boil and cook until tender to touch.
2. You can boil 2 of the eggs in a fresh pot of water or in the same one. I add my eggs into boiling water and time them for 6 minutes for a running yolk or up to 8mins to be hard boiled.
3. While they are cooking, pat the tofu dry with kitchen paper and cut into ½ inch strips.
4. Gently whisk the egg and dip in the tofu pieces.
5. In another dish add the sesame seeds and some sea-salt and pepper to taste. Dip the eggy tofu in here and coat well.
6. Place a frying pan over a medium heat and add 1-2 tablespoons of olive oil.
7. Once hot begin to fry your tofu until crispy and then turn over. This should only take a few minutes each side.
8. Allow all your cooked items to cool. It is best to have them at room temperature.
9. In a jar or jug with a whisk make your vinegrette by adding all the ingredients. Shake well and season to taste.
10. Make sure your salad leaves are washed before you begin to assemble your dish.
11. I like to toss the leaves in 2/3 of the dressing and place them of a pretty flat dish. I then layer on the other ingredients evenly.
12. I finish with a drizzle of the final 1/3 of dressing and some sea salt and cracked black pepper.
13. Enjoy immediately, preferably in the sun!
