Roasted Tomato & Artichoke Salad
This vibrant, wholesome salad features roasted vegetables, creamy whipped tahini tofu, and a zesty olive vinaigrette.
Ingredients:
For the roasted veggies:
400g tin of chickpeas, drained and patted dry
250g cherry tomatoes
150g jarred artichoke hearts, quartered
4 garlic cloves, peeled
1 tbsp extra virgin olive oil
Big pinch of salt
For the whipped tahini tofu:
220g firm tofu, drained
2 tbsp tahini
¼ tsp salt
Zest and juice of 1 lemon
Roasted garlic cloves (from above)
For the vinaigrette:
2 tbsp extra virgin olive oil
30g finely chopped pitted olives (use kalamata for best flavor)
2 tbsp finely chopped parsley
Zest of 1 lemon + 1 tbsp juice
Toppings:
Fresh basil
Toasted pine nuts
Chilli flakes
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