Orange and Mustard Glazed Tofoo with Puy Lentil Salad

Serves 4 • Prep 15 min • Cooking 7 min
Vegetarians
Get this stuff
  1. 225g Smoked Tofoo
  2. 250g pouch cooked puy lentils
  3. Juice and zest of 1 orange
  4. 50g pecans, roughly chopped
  5. 1 tbsp wholegrain mustard
  6. 2 oranges, peeled and segmented
  7. 1 tbsp clear honey
  8. 100g radish, halved if large
  9. 1 tbsp olive oil
  10. 80g bag lambs lettuce or mixed leaves
Do this stuff
  1. Drain the Tofoo and pat dry, tear into bite sized pieces or dice 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.
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