This is the salad you have when you need fresh veges now, but still have a big hunger. It has a wonderful variety of colours, textures and flavours, and the zingy dressing really makes it sing. You do need about an hour to whip this meal up, but it’s totally worth the wait!

Ingredients:

• 1 400 gram packet firm tofu
• 2 tablespoons soy sauce
• 1 teaspoon brown sugar
• 1 clove garlic, crushed
• 2 cm fresh ginger, grated
• 2 teaspoons cornflour
• 3 potatoes
• 2 kumara (sweet potatoes)
• 1 head broccoli
• 2 cups baby kale
• 4 tablespoons sesame seeds
• Olive oil

Dressing:

• 2 teaspoons honey
• 2 tablespoons miso paste
• 4 tablespoons olive oil
• 1 tablespoon sesame oil
• 3 tablespoons rice wine vinegar

Method:

Preheat the oven to 200 degrees fan bake.

To marinate the tofu, mix the soy sauce, brown sugar, garlic, ginger and cornflour in a dish, cube the tofu and toss to cover. Set aside.

Cube the potato and sweet potato, toss with 1-2 tablespoons olive oil and salt to taste, and roast, stirring occasionally until brown and crispy (approximately 40 minutes). Leave to cool.

Chop the broccoli into small florets, toss with 1 tablespoon olive oil, and roast until tender but golden (approximately 20 minutes). Leave to cool.

Heat 1 tablespoon olive oil in a frying pan and toss the tofu until brown and crunchy. Leave to cool.

Toast the sesame seeds in a frying pan until light brown. Tip into a bowl with the cooled vegetables and the baby kale.

To make the dressing, whisk all the ingredients together. Gently stir through salad.

Serve in a big bowl and enjoy! Serves 4-5.