What to eat this month
Serves: 4
Preparation time: 20 minutes
Cooking time: 10 minutes
What you need
For the salad
- 50g walnuts
- ¼ cucumber
- ½ fennel, very thinly sliced / shredded
- 85g watercress, thick stalks removed
- 1 round green lettuce, washed and dried
- 150g blackberries, washed and dried
- 150g raspberries, washed and dried
For the dressing
- 150g silken tofu
- 5½ tbs good quality French dressing
- 1 slightly rounded tbls caster sugar
Directions
- Preheat oven to 200C / 400F / Gas mark 6. Spread walnuts out on a baking tray and put in hot oven for about 4 minutes until lightly roasted. Remove from oven and cool.
- To make the dressing: Drain the silken tofu by putting it in a bowl lined with kitchen paper and patting dry. Transfer French dressing to a small liquidizer together with the silken tofu and the caster sugar. Blend for about 30 seconds until creamy. Put into a bowl ready to serve.
- Continue with the salad: Cut the cucumber in half lengthways, and then thinly slice to make half-moon slices. Mix these with the fennel and watercress
- Arrange whole green lettuce leaves on four plates, and pile the cucumber mixture on top. Scatter with the blackberries, raspberries and roasted walnuts and serve, passing the dressing round separately.
© The Vegetarian Society – (recipe created by the Cordon Vert cookery school) http://www.vegsoc.org
