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Kale and spinach salad with soy-glazed tofu and lotus crisps
Fruit and vegetables
170g/6oz purple and green
kale
, stems removed and shredded
½
lemon
, juice only
1
avocado
, peeled and diced
100g/3½oz cherry
tomatoes
, halved
60g/2¼oz baby
spinach
1½ tbsp finely chopped
shallots
2
spring onions
, thinly sliced on an angle
1
garlic
clove, grated or finely chopped
1 fresh Korean red
chilli
or Fresno
chilli
, thinly sliced on an angle, to garnish
Tins, packets and jars
½ tsp
English mustard
Cooking ingredients
2 tbsp
flaked almonds
, toasted
1 tbsp
pumpkin seeds
, toasted
1 tbsp
pine nuts
, toasted
freshly ground
black pepper
2½ tbsp
soy sauce
2 tsp white
miso
4 tsp
rice wine
vinegar
½ tsp granulated
sugar
1 tbsp toasted
sesame oil
1 tbsp
vegetable oil
(or any neutral-flavoured oil)
23 twists of a
black pepper
mill
vegetable oil
, for deep-frying
sea salt
1 tbsp
gochujang
(Korean chilli paste)
1 tbsp
honey
1 tbsp
soy sauce
2 tsp toasted
sesame oil
1 tsp
sesame seeds
, toasted
1 tbsp
vegetable oil
sea salt
Dairy, eggs and chilled
1 tsp freshly grated
Parmesan
or vegetarian hard cheese
400g/14oz firm or extra-firm
tofu
, drained and sliced into 12 rectangles
Meat, fish and poultry
2 tbsp
mirin
Other
175g/6oz lotus roots, peeled and cut into 3mm/⅛oz thick slices
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