Lamb’s lettuce with oven vegetables and tofu
A delicious salad with roasted vegetables from the oven and crispy tofu, perfect for a festive menu.
Servings: 4 persons
Equipment
- Baking oven
Ingredients
Oven vegetables & tofu
- 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 & pepper
Dressing
- 1 garlic clove
- 4 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp maple syrup
- 1 Tsp Dijon mustard
- salt & pepper
furthermore:
- 250 gr (9 oz.) lamb’s lettuce
- 1/2 pomegranate
Instructions
Oven vegetables & tofu
- Wash and cut the Brussels sprout in halves
- Dice the pumpkin
- Pat the tofu dry and dice it
- Cut the shallots in slices
- Place everything on a baking tray and sprinkle with oil, vinegar and maple syrup
- Season with salt & pepper
- Bake for 20-30 minutes at 200°C (392°F) until crispy
Dressing:
- Finely dice the garlic or squeeze it
- Add all ingredients into a jar and shake very well
Salad
- Wash the lettuce and place it into a bowl
- Now add the oven vegetables and mix it with the dressing
- Deseed the pomegranate and sprinkle the seeds over the salad