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.
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