Tofu / Beetroot / Cucumber Salad with Roasted Pepper / Garlic and Chili Dressing
Hey, lovely people around the world, hope you are having a wonderful
day. Finally, there is sunshine in my hometown today. Although I was
considering a lazy day on the beach, instead I got busy cooking and
prepared a simple but really nice salad for you.
As you know me, I always like to play, try something new or mix unusual
ingredients together, to come up with something better and some more
So, if you ready, let’s play and cook together again!
1 spring onion
100g fresh cucumber
1 tbsp pomegranate seeds
1 small mandarin
15 ml Hemp Oil
1 large ball of cooked red beetroot
30g fresh mint
½ tbsp cider vinegar
1 red pepper
1 red chili
3-4 cloves garlic
60g Vegan Mayo
40ml (Nut) your choice milk ?
It’s up to you how to use and cut the cucumber. I go for julienne style; I
just peel/cut cucumber with a julienne peeler till I reach the middle where
the seeds are. I don’t use the middle part of the cucumber for this salad.
Mix all of the remaining ingredients together in a bowl, leaving the spring
onion to sprinkle on the top of the salad.
To make the dressing I peel the garlic, remove the seeds from the peppers
and roast in a non stick baking tray for 45 min/180oC (gas 4-5).
When roasted, add to the vegetables mayo and milk and blend well.