Ingredients

• Base: Potatoes (or pasta)
• Veggies: Carrots, broccoli
• Protein: Tofu
• Greens: Salad mix of choice
• Dressing: Olive oil, lemon, mustard, tahini (or any available combination)
• Optional topping: Spring onions

Method

1. Roast the potatoes:

   Cube potatoes, toss with olive oil, salt, and pepper. Roast at 200 °C (400 °F) until golden and crispy.

2. Roast the tofu and vegetables:

   Cut tofu, carrots, and broccoli into bite-sized pieces. Toss with oil, salt, and pepper. Roast until lightly browned and tender.

3. Assemble:

   Layer salad greens in a bowl. Add roasted potatoes, tofu, and vegetables.

4. Finish:

   Top with sliced spring onions and drizzle with dressing of choice.

Tahini Lemon Dressing (Vegan)

Ingredients

• 2 tbsp tahini
• Juice of 1 lemon (or lime)
• 1 tsp mustard (optional, adds bite)
• 1 small clove garlic, minced (or ½ tsp garlic powder)