SMOKED TOFU SALAD
WITH PEANUT DRESSING
PREP + COOK TIME 45 MINUTES SERVES 4
4 free−range eggs
¼ cup (60ml) water
1 tablespoon fried asian shallots
1 teaspoon tamari
1 tablespoon sesame oil
350g smoked tofu, cut into 1cm pieces
(see tips)
1 medium avocado (250g), sliced thinly
250g cherry tomatoes, halved
1½ cups (120g) bean sprouts
½ cup fresh coriander leaves
½ cup fresh vietnamese mint leaves
75g baby salad leaves
2 tablespoons black sesame seeds
PEANUT DRESSING
⅓ cup (45g) roasted peanuts,
chopped coarsely
1 green onion, sliced thinly
1 fresh long red chilli, sliced thinly
1 teaspoon finely grated fresh ginger
1 clove garlic, crushed
1½ tablespoons grated palm sugar
2 tablespoons sesame oil
2 tablespoons tamari
¼ cup (60ml) rice vinegar
1½ tablespoons lime juice
1 Make peanut dressing.
2 Whisk eggs, the water, shallots
and tamari in a large bowl; season.
3 Heat oil in a wok over medium
heat. Pour half the egg mixture into
wok; cook, tilting wok, until almost
set. Remove omelette. Repeat with
remaining egg mixture to make
2 omelettes. Roll omelettes tightly,
then slice thinly; reserve.
4 Place tofu in a large bowl with
remaining ingredients and peanut
dressing; toss to combine.
5 Serve tofusaladtopped with
reserved omelette.
PEANUT DRESSING
Whisk ingredients in a medium
bowl until combined.
LENTIL SAUSAGE ROLLS
WITH TOMATO SUMAC SALAD
PREP + COOK TIME 45 MINUTES SERVES 42 x 400g cans lentils, drained, rinsed
1 small brown onion (80g), grated finely
2 cloves garlic, crushed
⅓ cup (45g) coarsely chopped, roasted
pistachios
1 teaspoon sweet paprika
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon driedchilli flakes
1 free−range egg, beaten lightly
10 sheets filo pastry
cooking oil spray
½ teaspoon sumac
⅔ cup (190g) greek−style natural
yoghurtTOMATO SUMAC SALAD
200g mixed baby tomatoes, chopped
½small red onion (50g), sliced thinly
1 tablespoon thinly sliced preserved
lemon rind
100g mesclun
½ cup fresh flat−leaf parsley leaves
1½ tablespoons olive oil
1½ tablespoons lemon juice
½ teaspoon sumac1 Preheat oven to 200°C/180°C fan.
Line an oven tray with baking paper.
2 Place lentils in a large bowl; mash
lightly. Add onion, garlic, pistachios,
paprika, cumin, cinnamon, chilli and
egg; stir to combine. Season.
3 Layer five sheets of filo, spraying
each sheet with oil (cover remaining
filo sheets with a clean, damp tea
towel). Place half thelentil mixture
along one long side of filo; roll to
enclose filling. Cut into four even
lengths. Place on tray; spray with oil.
Repeat with remaining filo, oil spray
and lentil mixture to make eight
rolls in total.
4 Sprinkle rolls with sumac; bake for
30 minutes or until golden and crisp.
5 Meanwhile, make the tomato
sumac salad.
6 Serve lentil rolls with tomato
sumac saladand yoghurt.TOMATO SUMAC SALAD
Place ingredientsin a large bowl;
toss to combine.LENTIL SAUSAGE ROLLS
WITH TOMATO SUMAC SALAD87