Griddled Squash with Fennel and Smoked Tofu
- Details
- By Jo Ingleby
This is a perfect autumnal winter salad which can be enjoyed hot or cold. You can use any type of squash for this; you leave the skin on so interesting shapes and colours are ideal.
Wash the squash then chop in half and scoop out the seeds. Cut into even slices then do the same with the fennel. Drizzle 1 tsp of sesame oil and a squeeze of lemon over both of the vegetables then season.
Cut the tofu into even sized pieces and coat with the oil and lemon too.
Heat a large griddle pan and cook the squash for 5 minutes each side, until it feels soft and has black griddle marks. Set to one side or keep in a warm oven. Repeat the cooking with the fennel and then the tofu.
Mix together the dressing ingredients and season to taste.
Arrange the vegetables and tofu on a bed of leaves and sprinkle over the dressing, toasted sesame seeds and chives.
