Monthly Archives: June 2015

Greek Salad with Marinated Tofu

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Greek salad is one of my favourite light dishes. It’s simplicity, of course, is dependent on great quality ingredients and one of the benefits of making it yourself is that you can make sure they are up to standard. Alongside the vegetable and olives, is the feta cheese, it’s salty creaminess offset the sweetness of the tomatoes and the crunch of the cucumber. Of course, if you’re keeping away from dairy you have to find a substitute.

I thought of tofu, marinaded and then griddled to take the place of the feta and it has worked well beyond my expectations. It is, I think, down to the amount of salt I use in the marinade. 1/2 tsp is a lot, but most of it stays in the marinade and feta is salty. As ever with marinades, the more time you can leave your ingredients in them, the better. For this dish I’d leave it at least a couple of hours, so if you’re making it for lunch, I’d start things straight after breakfast.

Don’t try and pretty this salad up. It should be made by Greek grandmothers, cutting the vegetables straight into the dish without benefit of chopping boards, so keep things chunky.

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Ingredients

For the tofu and marinade
200g tofu, drained and pressed
2 tbsp olive oil
1/2 lemon, juiced
1/4 tsp dried oregano
1/2 tsp salt

For the salad
1/2 onion, sliced
wine vinegar
2 medium tomatoes
1/2 cucumber
1/2 onion, sliced
wine vinegar
12 black olives
olive oil
dried oregano

Slice the tofu in half, widthways and put in a sealable plastic bag.
Mix the marinade ingredients together and pour over the tofu in the bag.
Seal or tie the bag and leave in a cool place to marinade for a couple of hours.
About half an hour before you want to prepare the salad, put the onion slices in a small bowl and pour over a splash of vinegar, set aside. This will soften the flavour of the raw onion.
When you’re ready to prepare the salad, put a griddle or frying pan on high heat and leave to get hot.
Chop the tomatoes and cucumber into bite-sized chunks.
Put in a serving bowl and scatter over the olives and drained onion slices.
When the griddle is hot, take the tofu out of the marinade and put on the griddle to sear.
Turn the heat down to medium and cook for five minutes or so, turning the tofu over so that it colours on both sides.
When cooked, remove from the pan and cut into chunks.
Scatter the tofu on the salad.
Season with salt and black pepper.
Drizzle over some olive oil and sprinkle a pinch of dried oregano.

Serves 2 as a light lunch with some crusty bread to mop up the juices

Recipe: Carrot & Ginger Salad

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This is inspired by a recipe on one of Jamie Oliver’s quick-cook shows – I’m not sure if it was 30 minutes or 15 minutes. Either way, this is lightening quick to make and a great addition to a curry or chinese meal. The ginger and lemon combine to add an almost lemon-sherbet background and then the mint lifts it into cooling territory. I can recommend it as a side dish with a dal or pulse-based stew. It’s well worth having in your repertoire.

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Ingredients
2 medium carrots
5cm length of fresh ginger, peeled
Juice of 1/2 lemon
1 tbsp fresh coriander, chopped
1 tsp fresh mint, chopped

Grate the carrots and the ginger into a bowl.
Stir in the lemon juice, coriander and mint.
Season with salt and mix thoroughly.
Leave to stand for 10-15 minutes for the flavours to mix.
Stir again and serve.

Serves 2 as a side dish