RECIPE OF THE WEEK - AVOCADO & TOFU SALAD

This Avocado and tofu vegan salad recipe is from our new al fresco dining menu which is launching across our hotels this weekend.

A light lunch perfect for a summer's day. You could also swop the tofu for chicken or prawns.

Enjoy!

INGREDIENTS

SERVES 1

½ an Avocado
100g Tofu
70g butternut squash
30g baby spinach
Handful mixed leaves
1 tomato
50ml Vinegar
Tsp Dijon mustard
100ml olive oil
Seasoning
Few sprigs thyme and rosemary

METHOD

  1. Make the dressing by combining vinegar, mustard and most of the oil, season
  2. Cut the tofu into a large slice and dice the butternut squash
  3. Fry both with olive oil in a shallow pan with the chopped thyme and rosemary until brown and cooked
  4. Slice the tomato and avocado
  5. Toss the leaves and baby spinach with a little dressing, decorate plate with tomato
  6. Place leaves on the plate, then add the butternut squash and tofu
  7. Finish with the avocado and if needed, a little more dressing