Directions
- 1Whisk together pesto, 2 tbsp olive oil, and 1-2 tbsp water in a bowl. Set aside.
- 2Warm 2 tbsp olive oil in a frying pan over medium-low heat. Add sliced tofu and cook for 10-15 minutes until golden.
- 3In a large bowl, combine kale, half the lemon juice, and a pinch of salt; massage the leaves to soften.
- 4Add lentils, spinach, seeds, and half the dressing to the bowl and toss.
- 5Serve the salad in bowls, top with avocado and tofu. Squeeze remaining lemon juice, add chives, and drizzle with remaining dressing.
Ingredients
- 2 tablespoons olive oil
- 0.5 block firm tofu
- 1 lemon
- 2 handfuls kale
- 1 avocado
- 240 g canned lentils
- 2 large handfuls spinach
- 2 handfuls mixed seeds
- 0.5 bunch chives
- 1 pinch flaky sea salt
- 1 pinch black pepper
- 4 tablespoons kale & walnut pesto
- 1 tbsp water
Equipment
frying panbowlwhisk
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