Lamb’s lettuce with oven vegetables and tofu

<p class="MsoNormal"><strong>Oven vegetables &amp; tofu</strong></p>

• 250 gr (9 oz.)  Brussels sprout 
• 200-300 gr (9-10.5 oz.)  butternut squash (or hokkaido pumpkin- alternatively sweet potato)
• 200 gr (7 oz.) smoked tofu
• 2 shallots
• 3 Tbsp olive oil
• 1 Tbsp maple syrup
• 2 Tbsp balsamic vinegar 
• salt &amp; pepper

Dressing

• 1 garlic clove 
• 4 Tbsp olive oil
• 2 Tbsp balsamic vinegar 
• 1 Tbsp maple syrup
• 1 Tsp Dijon mustard
• salt &amp; pepper

<p class="MsoNormal"><strong>furthermore:</strong></p>

• 250 gr (9 oz.) lamb’s lettuce
• 1/2 pomegranate

<p class="MsoNormal"><strong>Oven vegetables &amp; tofu</strong></p>

1. Wash and cut the Brussels sprout in halves
2. Dice the pumpkin
3. Pat the tofu dry and dice it
4. Cut the shallots in slices
5. Place everything on a baking tray and sprinkle with oil, vinegar and maple syrup
6. Season with salt & pepper
7. Bake for 20-30 minutes at 200°C (392°F) until crispy

Dressing:

1. Finely dice the garlic or squeeze it
2. Add all ingredients into a jar and shake very well

Salad

1. Wash the lettuce and place it into a bowl
2. Now add the oven vegetables and mix it with the dressing
3. Deseed the pomegranate and sprinkle the seeds over the salad