INGREDIENTS
For the roasted squash
prepped diced butternut squash, roasted (1kg cooked weight)
1.3kg
sprigs fresh rosemary
1½
garlic cloves, finely chopped
1½
olive oil
10ml
salt
0.5g
freshly ground black pepper
0.5g
chopped fresh parsley
20g
chopped fresh coriander
20g
For the chilli salad
pak choi, leaves only
200g
tofu, cut, marinated and seared (250g cooked weight)
300g
Dressing
red chilli, chopped
1½
clear honey, for drizzling
20g
limes, juice only
1
salt
0.5g
freshly ground black pepper
0.5g
sesame seeds, toasted
10g
METHOD
Preheat the oven to 180C.
Place the squash onto a parchment lined roasting tray and dress with the garlic, rosemary, olive oil, seasoning, roast for 15 minutes or until firm to the touch but not over cooked, cool the squash down and add the chopped herbs.
Whisk together the ingredients for the chilli dressing and set aside.
Cube the tofu and brush with some of the chilli dressing, pan sear until golden in colour, drain on some kitchen paper. Allow to cool.
Slice the pakchoi into medium strips and dress with the chilli dressing until nice and glossy.
Assemble and place the dressing in a 1oz pot.
KEY NUTRIENTS
Nutrient
Per 100g
% RNI
Per 402g serving
% RNI
Energy kJ
359
4%
1443
17%
Energy kcal
86
4%
345
17%
Fat
4.2g
6%
16.8g
24%
Med
Saturates
0.9g
4%
3.6g
18%
Low
Total sugars
3.5g
3%
13.9g
15%
Low
Salt
0.09g
1%
0.38g
6%
Low
Protein
3.8g
-
15.4g
-
Carbohydrates
7.7g
-
31.0g
-
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.
