Blackberry, Raspberry and Fennel Salad

Ingredients

For the salad:

• 50g walnuts
• ¼ cucumber
• ½ fennel, very thinly sliced
• 85g watercress, thick stalks removed
• 1 soft butterhead lettuce, washed and dried
• 150g blackberries, washed and dried
• 150g raspberries, washed and dried

For the dressing:

• 150g soft silken tofu
• 4 tbsp vinaigrette
• 1 tbsp caster sugar

Method

1. Preheat oven to 200°C / fan 180°C / gas 6.
2. Spread the walnuts out on a baking tray and roast in the hot oven for about 4 minutes until lightly roasted. Remove from oven and leave to cool. Alternatively, the walnuts can be toasted in a dry frying pan for 4-5 minutes.
3. To make the dressing: Drain the silken tofu by putting it in a bowl lined with kitchen paper and patting dry. In a small blender, add the vinaigrette, silken tofu and caster sugar. Blend for about 30 seconds until creamy. Set aside.
4. To make the salad: Cut the cucumber in half lengthways, and then thinly slice to make half-moon slices. In a bowl, mix the cucumber, fennel and watercress.
5. Arrange whole green lettuce leaves on four plates, and pile the cucumber mixture on top. Scatter with the blackberries, raspberries and roasted walnuts. Drizzle with dressing when ready to serve.