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Roast carrot, broccoli and tofu salad

Roast carrot, broccoli and tofu salad

3
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy

Ingredients

Broccoli

500 g, cut into small florets

Baby carrot

16 individual

Firm tofu

400 g, thickly sliced

Dukkah

1 tbs, pistachio variety

Wholemeal pita bread

76 g, (2x38g) small pita rounds

Rocket

120 g, baby variety

Pitted green olives

80 g, (⅔ cup) pitted Sicilian variety, halved

Lemon juice

2 tbs

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 220°C. Line a baking tray with baking paper. Place broccoli and carrots and tofu, in a single layer, on prepared tray. Lightly spray with oil and sprinkle with dukkah. Toss to coat. Bake for 20 minutes or until golden and tender.
  2. Meanwhile, place pita on a baking tray. Lightly spray with oil. Bake for 5-7 minutes or until crisp. Break into pieces.
  3. Dice tofu and add to a large bowl with broccoli, carrots, pita, rocket, olives and juice. Season with salt and pepper. Toss to combine.

Notes

You can replace dukkah with Moroccan spice mix.

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