Spring salad and tofu with pistachio crust

Tofu:

• 2x Taifun smoked tofu or natural tofu

Marinade:

• 70ml1/3 cup olive oil
• 3-4Tbspmixed fresh herbs e.g. basil, thyme, chive, rosemary, oregano
• 1Tbsplemon juice
• Salt & Pepper

Pistachio crust:

• 40gr1/3 cup peeled pistachios
• 20gr1/4 cup breadcrumbs
• Zest of 1/2 lemon
• 1/2tspsalt
• 1/2tspgarlic powder
• Pinchof pepper

Herb dressing:

• 3Tbspwhite balsamico or apple cider vinegar
• 3-4Tbspmixed fresh herbs e.g. basil, thyme, chive, rosemary, oregano
• 1spring onion
• Juice & zest of 1/2 lemon
• 4Tbspolive oil
• 1Tbspmaple sirup
• Salt
• Pepper

Salad:

• 200gr7 oz. leaf salad (e.g. lettuces)
• 2-3carrots
• 1bunch of small radish
• 10cocktail tomatoes
• 1/2cucumber
• 1/2Fennel
• 1-2spring onions
• Microgreens cress

Asparagus:

• 500gr18 oz. green asparagus
• 1-2Tbspolive oil
• 2Tbspfresh lemon juice
• Pinchof sugar
• Salt
• Pepper

1. Place the tofu in an ovenproof dish
2. For the marinade finely chop the herbs and mix all ingredients
3. Cover the tofu with it, marinade as please, I would marinade it for at least 1-2 hours – you can also marinade it overnight (covered in the fridge)
4. Preheat the oven to 200°C (392°F)
5. Put all ingredients for the pistachio crust into a mixer and roughly chop them
6. Cover the tofu with it and add 2-3 Tbsp of the marinade
7. Add the rest of the pistachio mixture inside the dish, it will later be used as a topping
8. Bake the tofu for about 20 minutes

Asparagus

1. Wash the asparagus, cut off the hard ends and chop it into 4cm (2“) large pieces
2. Heat up the olive oil in a pan, add the asparagus and roast for about 7-10 minutes
3. Deglaze with lemon juice and sugar, season with salt and pepper – place aside

Dressing

1. Chop the herbs and the spring onions
2. Put all ingredients into a jar and shake well
3. Alternatively mix them well with a mixer or hand blender

Salad

1. Wash the salad and chop the vegetables
2. Serve everything in a large bowl
3. Add tofu and asparagus