serves
2
prep
15 minutes
cook
35 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
35
minutes
difficulty
Easy
level
Stream free On Demand
Winter Salad
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 250 g pumpkin, roughly chopped
- 1 eggplant, roughly chopped
- 1 zucchini, roughly chopped
- 310 g firm tofu, cut into cubes
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 4 g finely zested lemon zest
- Salt and black pepper
- 250 g cherry tomatoes
- 1 tbsp lemon juice
- 40 g rocket leaves
- 1 tbsp balsamic vinegar
Instructions
- Preheat the oven to 200°C (180˚C fan-forced). Combine the pumpkin, eggplant, zucchini and tofu in a large baking dish. Drizzle with the oil and sprinkle with the garlic and lemon zest. Toss lightly to coat and season to taste with salt and black pepper. Roast for 20 minutes.
- Add the tomatoes to the baking dish and drizzle with lemon juice. Roast for a further 15 minutes or until the tomatoes soften. Set aside to cool slightly.
- Divide the roasted vegetables and tofu between plates. Top with the rocket leaves and drizzle with balsamic vinegar to serve.
Note
Tofu takes on the flavour of the dish you add it to. Try marinating the tofu cubes in the oil, garlic, lemon rind and juice and some chopped herbs. You could do this up to 2 days before, just keep it refrigerated in an airtight container.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Winter Salad
