Enjoy a fresh fusion of Asian-style flavours with this hearty, pretty-as-a-picture salad. Chunks of roasted kumara tossed with snow peas, Peking tofu and other tasty delights will have you savouring every bite.
Always refer to the product label for the most accurate ingredient and allergen information.
Peking marinated tofu(ContainsGluten, SoyMay be presentGluten)
mixed salad leaves
soy sauce (for the dressing)(ContainsGluten, Soy)
soy sauce (for the mayo)(ContainsGluten, Soy)
Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. Place the kumara, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast until tender, 20-25 minutes.
While the kumara is roasting, thinly slice the cucumber into half-moons. Trim the snow peas, then slice in half lengthways. Pick and roughly chop the mint leaves. Zest the lemon (see ingredients list) to get a pinch, then slice into wedges. Reserve the marinade from the Peking marinated tofu in a small bowl, then cut the tofu into 2cm cubes.
In a large bowl, combine the soy sauce (for the dressing), brown sugar, lemon zest and a generous squeeze of lemon juice. Season with a pinch of pepper.
When the kumara has 5 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the tofu and cook, turning occasionally, until browned and warmed through, 5 minutes. In the last minute of cook time, add the Peking marinade and cook until warmed through, 1 minute.
Add the mixed salad leaves, cucumber, snow peas, mint (reserve some for garnish!) and roasted kumara to the bowl with the dressing. Toss to coat. In a small bowl, combine the mayonnaise with the soy sauce (for the mayo).
TIP: Let the kumara cool slightly before adding to the salad to keep the leaves crisp.
Divide the salad between bowls and top with the Peking tofu. Drizzle over the soy mayo and garnish with the reserved mint. Serve with any remaining lemon wedges.