Spring Vegetable Potato Salad

Serves 4 | Prep time: 15 mins | Cooking time: 35 mins

INGREDIENTS

• 800g/28.2oz potatoes
• 400g/14.1oz firm tofu block
• 1 Tbsp balsamic vinegar
• a bunch of broccolini, sliced
• a bunch of asparagus, sliced
• 1/4 cup sundried tomatoes, sliced
• 1/2 cup frozen peas
• 120g/4.2oz spinach leaves

Salad Dressing

• 1 Tbsp Dijon mustard
• 1 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1 Tbsp lemon juice
• 2 Tbsp water
• 1 Tbsp chopped dill
• 1/4 tsp salt
• Pepper

METHOD

1. Slice and roast the potatoes. While they’re roasting combine all the dressing ingredients, mix well and set aside.
2. Slice the block of tofu, pan fry in a little oil until golden and crispy, season well with salt and pepper then remove from the heat and toss with balsamic vinegar. Set aside.
3. Pan fry the broccolini and asparagus. When they start to brown add in the sundried tomatoes and the frozen peas.
4. Once the peas are done add in the roasted potatoes and spinach leaves. Cook until the spinach is wilted.
5. Remove from the heat and add the tofu and dressing, tossing to combine.
6. Top with fresh herbs of your choice to serve (optional).