Serves 1
Directions
- 1Chop all the vegetables, drain the beans, and cook the pasta according to package instructions.
- 2Add lemon juice, minced garlic, olive oil, dried oregano, salt, and black pepper to a large mixing bowl.
- 3Whisk the dressing ingredients together and season to taste.
- 4Add the destemmed, washed, and roughly chopped kale leaves to the bowl and massage for 2-3 minutes until softened.
- 5Add the finely diced red onion and toss well.
- 6Add the cooked pasta, mixed beans, chopped red bell pepper, chopped yellow bell pepper, chopped cucumber, crumbled extra firm tofu, chopped parsley, and chopped pitted Kalamata olives to the bowl.
- 7Toss all the ingredients together thoroughly.
- 8Serve the salad, optionally with some toasted seeds for crunch.
Ingredients
- 1 whole lemon
- 2 fat, minced garlic cloves
- 2 tbsp extra virgin olive oil
- 0.5 tbsp dried oregano
- 0.5 tsp salt
- 0.25 tbsp black pepper
- 80 g fresh kale
- 0.33 of a whole red onion
- 200 g dried pasta
- 600 g drained weight mixed beans
- 1 whole red bell pepper
- 1 whole yellow bell pepper
- 1 whole small cucumber
- 200 g crumbled extra firm tofu
- 1 small handful chopped parsley
- 70 g chopped, pitted Kalamata olives
- 1 whole red or green chilli
Equipment
lemon squeezerlarge mixing bowlwhisktongschopping boardknifepot
Tips
- Season crumbled tofu with lemon and salt if not using fermented tofu.
- Massage kale leaves for 2-3 minutes to soften them.
- Serve with toasted seeds for crunch.
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