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Wild West Salad

This isn't one of those sad, leafy bowls that leaves you raiding the biscuit tin 20 minutes later. Packed with smoky Tofoo, sweetcorn, and beans, it easily tops the list of hearty salad recipes for summer bbqs

  • Serves: 2 people
  • Prep: 5 mins
  • Cooking: 25 mins
Get started

Ingredients

For the Tofoo

225g Smoked Tofoo, cut into medium sized cubes

1 tsp smoked paprika

1 tsp garlic granules

1 tsp dried oregano

Olive oil spray

 

For the salad

100g tinned sweetcorn, drained

200g jarred roast red peppers, drained and roughly chopped

200g tinned black beans, drained

1/2 avocado, diced

1/2 red onion, diced

1 pack microwave wild rice

 

For the dressing

2 tbsp olive oil

1 heaped tsp chipotle paste

1 tbsp honey/maple syrup

Juice of 1 lime

Get started

  1. Pre-heat oven to gas 6, 200°C, fan 180°C and line a large baking tray with baking paper. Start by mixing all dry Tofoo ingredients in a large bowl. Add your Tofoo and toss to coat. Lay in a single layer on your baking tray, spritz all over with olive oil spray and pop in the oven for 15-20 mins (turning half way through).
  2. Meanwhile, prep all of your salad ingredients and set aside. Mix all dressing ingredients plus a pinch of salt and pepper and set aside. Microwave your rice as per the package instructions.
  3. To serve, split your rice across bowls, top with salad ingredients so each sits individually to create a technicolour of ingredients and finish by topping with your baked Tofoo. Drizzle all over with dressing and tuck into a salad with a kick!
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