Peking-Style Tofu & Sweet Chilli Pumpkin Salad

While the pumpkin is roasting, finely grate the ginger and garlic (or use a garlic press). Finely chop the long red chilli (see ingredients list), if using. Zest the lemon (see ingredients list) to get a pinch, then slice in half. Drain the Peking marinated tofu, then cut into 2cm cubes. In a medium bowl, combine the ginger, garlic, chilli (if using) and a pinch of lemon zest and set aside.

In a medium frying pan, heat the sesame oil over a high heat, 30 seconds. When the oil is hot, carefully pour the oil into the bowl with the ginger mixture. TIP: The hot oil will bubble up and 'cook' the garlic, ginger and chilli. Add the soy sauce, brown sugar and a squeeze of lemon juice to the bowl with the ginger mixture. Mix well and set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the tofu and cook until browned and warmed through, 4 minutes.

Thinly slice the cucumber into half-moons. Roughly chop the tomato. Pick and thinly slice the mint leaves (reserve a few leaves for garnish). In a large bowl, combine the mixed salad leaves, cucumber, tomato, mint, sweet chilli pumpkin and tofu. Pour over the ginger dressing and toss to coat. TIP: Let the pumpkin, tofu and dressing cool slightly before adding to the salad to keep the leaves crisp.