Ingredients
- 1 block Naked Tofoo
- ½ cucumber, finely sliced
- 2 carrots, grated
- 1 beetroot finely sliced
- Mixed salad leaves
For the Marinade
- 1 tsp saffron, ground to powder & mixed with 3 tbsp cold water
- 1 tsp turmeric powder
- Juice of 1 lemon
- Zest of ½ a lemon
- 2 garlic cloves, finely chopped
- ¼ tsp salt
- 2 tbsp yoghurt / creme fraiche
- 2 tbsp olive oil
Get started
- Finely slice and prepare the salad ingredients.
- Grind the saffron in a pestle and mortar and then mix together with the water and the rest of the marinade ingredients.
- Cut the Tofoo into dices and then rub the marinade generously around the cubes of Tofoo. Leave to marinade covered in the fridge for at least 30 minutes.
- Pan fry / grill / oven bake to finish, saving any excess marinade to use a salad dressing.
- Compile the salad and drizzle the marinade over the top to dress the salad.
