Vegan Haloumi with a Tasty Salad

Name: Vegan Haloumi with a Tasty Salad
Yield: 1 serving
Cuisine: British
Ingredients: 300 g Firm Tofu; Drizzle of Extra Virgin Olive Oil; Salt; 2 tbsp Lemon Juice; 1/3 tin Kidney Beans; 10 pitted Kalamata Olives; 2 inches Cucumber; 5 Strawberries; 4 Cherry Tomatoes; 1 tsp Rice Wine Vinegar; 1 tsp Extra Virgin Olive Oil; 2 tsp Lemon Juice; Sprinkle of Salt

Lena Randall @cook_22629822

Vegan Haloumi with a Tasty Salad

Lena Randall @cook_22629822

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Ingredients

1 serving

Vegan Haloumi (makes three serves)
300 gFirm Tofu
Drizzle of Extra Virgin Olive Oil
Salt
2 tbspLemon Juice
Salad (per serve)
1/3 tinKidney Beans
10pitted Kalamata Olives
2 inchesCucumber
5Strawberries
4Cherry Tomatoes
1 tspRice Wine Vinegar
1 tspExtra Virgin Olive Oil
2 tspLemon Juice
Sprinkle of Salt

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Steps

1

Preheat oven to 200°c fan- forced and line a tray with baking paper.
2

Cut tofu into 12 equal triangles, 1 cm thick and place on tray. Drizzle with olive oil and a good few twists of salt.
3

Place in oven to cook for 20 mins, or until golden around the edges.
4

Meanwhile, drain and rinse kidney beans and wash fresh produce. Place all ingredients in a bowl (or on your plate) and mix through.
5

Add vegan haloumi to serve and add the lemon juice and some extra salt.

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Cooksnaps

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Lena Randall @cook_22629822

on April 23, 2020 12:51

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