Meat-Free Mondays: Paul McCartney’s Super Vegetable Salad
We love Paul McCartney’s vegetable salad recipe served with grilled fish, or if you want to keep it completely meat-free, try it with grilled tofu, a veggie burger or oven-baked wedges. Taken from the Meat Free Monday Cookbook.
28 cherry tomatoes
3 florets of broccoli
12 green beans, cut into 2cm lengths
2 carrots, peeled and sliced into 2cm pieces
1 lettuce – I like Romaine
3 spring onions, finely chopped
A handful of chopped herbs of your choice
250g tofu, cut into slices
Olive oil for frying
For the dressing
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard (optional)
1 tsp maple syrup (if you like a bit of sweetness)
1. Preheat the oven to 200C and roast the cherry tomatoes for 10 minutes.
2. Cover the bottom of a pan with cold water and place a steamer above it. Put the broccoli, green beans and carrots in the steamer, turn the heat on quite high and steam for about 15 minutes, occasionally prodding the carrots with a fork to see if they are done. Some people like them slightly crunchy, others prefer them a little softer.
3. While the vegetables are steaming, make a salad with the leaves and spring onions.
Combine the polenta and herbs in a bowl. Heat some olive oil in a frying pan. Dip the tofu in the polenta mixture, then fry until golden.
4. Whisk together the ingredients for the dressing, but only pour over at the last minute. Assemble your meal by first putting the salad on the plate, then the warm vegetables and finally the tofu. Pour over the dressing then add a little seasoning sauce of your choice.
What’s your favourite salad recipe?