- Smoked
- Dinner
- Lunch
- Speedy
Orange and Mustard Glazed Tofoo with Puy Lentil Salad
- Serves: 4 people
- Prep: 15 mins
- Cooking: 7 mins
Ingredients
- 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
Get started
- 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
- 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.
- 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.
- Add reserved marinade to the pan and allow to bubble, drizzle over the salad.
