GREEK FARMER’S SALAD

SERVES 1 LARGE OR 2 SMALL PORTIONS

FOR THE FETA

1 small red onion

1 garlic clove (optional)

squeeze of lemon juice

1/2 cup (100ml) extra virgin olive oil

1 tbsp. herb vinegar

1 tsp. sea salt

1 tsp. ground mixed coloured peppercorns

1 tbsp. herbes de Provence

pinch of chili powder

9oz. (250 g) smoked tofu

FOR THE SALAD

1/2 cucumber

1 large beef tomato

1 red onion

2 small yellow peppers

2 tbsp. oregano leaves

1 3/4 oz. (50 g) black olives, pits removed

1 tsp. lemon juice

1/2 tsp. agave syrup

1 tsp. extra virgin olive oil

1 tsp. white wine vinegar

1/2 tsp. sea salt

pinch of freshly ground black pepper

NUTRITIONAL VALUES

Calories: 822kcal
Fat: 69.5g (8.5g S.Fat)
Carbs: 42.7g
Protein: 27.9g
Sugar: 5.2g
Sodium: 1727mg

METHOD

Peel and finely chop the onion and garlic (if using) for the "feta." To make a marinade, combine them in a bowl with the lemon juice, oil, vinegar, salt, pepper, herbes de Provence, and chilli powder. Place the tofu in a freezer bag with the marinade and slice it into 1/2in (1cm) cubes. Seal the bag tightly after pressing the air out of it. Marinate the tofu for 12 hours in the refrigerator.

Peel the cucumber, cut it in half, remove the seeds, and cut into bite-sized pieces for the salad. Similarly, chop the tomato into bite-sized pieces while removing the core. Peel and halve the onion, then slice it into thin rings or finely chop it. Remove the seeds from the peppers and cut into bite-sized strips. Chop the oregano coarsely. Combine all of the salad ingredients in a bowl with the olives.

To make a delicious vinaigrette, whisk together the lemon juice, agave syrup, oil, vinegar, salt, and pepper. Dress the salad with it. Scatter the "feta" cubes on top. This goes well with some fresh flatbread, preferably warmed.