Roast carrot, broccoli and tofu salad
500 g, cut into small florets
400 g, thickly sliced
1 tbs, pistachio variety
Wholemeal pita bread
76 g, (2x38g) small pita rounds
120 g, baby variety
Green olives, drained
80 g, (⅔ cup) pitted Sicilian variety, halved
2 x 3 second spray(s)
- 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.
- Meanwhile, place pita on a baking tray. Lightly spray with oil. Bake for 5-7 minutes or until crisp. Break into pieces.
- Dice tofu and add to a large bowl with broccoli, carrots, pita, rocket, olives and juice. Season with salt and pepper. Toss to combine.