Peking-style Tofu & Sweet Chilli Pumpkin Salad

While the pumpkin is roasting, finely grate the ginger. Finely grate the garlic. Finely chop the long red chilli (if using). Drain the Peking tofu. Zest the lemon (see ingredients list) to get a pinch, then slice in half. In a medium heatproof bowl, combine the garlic, ginger, chilli (if using) and a pinch of lemon zest and set aside. Slice the Peking tofu into 2cm squares. Thinly slice the cucumber into half-moons. Roughly chop the tomato. Thinly slice the mint leaves (reserve a few leaves for garnish!).

Place a medium frying pan over a high heat and add the sesame oil. Heat until just smoking, 30 seconds, then carefully pour the oil over the ginger mixture in the medium bowl. TIP: The hot oil will bubble up and 'cook' the garlic, ginger and chilli. Add the soy sauce, brown sugar, 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.

In a large bowl, combine the Asian mixed leaves, cucumber, tomato, sliced mint leaves, sweet chilli pumpkin and tofu. Add the vinegar to the salad dressing and pour over and toss to coat. TIP: Let the pumpkin, tofu and dressing cool slightly before adding to the salad to keep the leaves crisp.