Ingredients

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225g Smoked Tofoo

250g pouch cooked puy lentils

Juice and zest of 1 orange

50g pecans, roughly chopped

1 tbsp wholegrain mustard

2 oranges, peeled and segmented

1 tbsp clear honey

100g radish, halved if large

1 tbsp olive oil

80g bag lambs lettuce or mixed leaves

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Orange and Mustard Glazed Tofoo with Puy Lentil Salad

Serves 4 • Prep 15 min • Cooking

Orange and Mustard Glazed Tofoo with Puy Lentil Salad
Ingredients

Underline

225g Smoked Tofoo

Juice and zest of 1 orange

1 tbsp wholegrain mustard

1 tbsp clear honey

1 tbsp olive oil

250g pouch cooked puy lentils

50g pecans, roughly chopped

2 oranges, peeled and segmented

100g radish, halved if large

80g bag lambs lettuce or mixed leaves

Method

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1. Drain the Tofoo and pat dry, tear into bite sized pieces or dice the and mix with the orange zest, juice, mustard and honey, allow to marinate for 15 minutes

2. Meanwhile toss together the puy lentils, pecan nuts, orange segments and radish, arrange the lambs lettuce onto a serving platter, top with the puy lentil salad.

3. Heat the olive oil in a pan, using a slotted spoon lift the Tofoo out of the marinade and stir fry for 5 minutes, Spoon over the salad.

4. Add reserved marinade to the pan and allow to bubble, drizzle over the salad.