Preparation Notes
Serves 4
Ingredients
For the salad
- 50g walnuts
- ¼ cucumber
- ½ fennel very thinly sliced
- 85g watercress thick stalks removed
- 1 round green lettuce washed and dried
- 150g blackberries washed and dried
- 150g raspberries washed and dried
For the dressing
- 150g silken tofu
- 5½ tbsp good quality French dressing
- 1 tbsp caster sugar
Method
- Preheat oven to 200°C/gas mark 6. Spread walnuts out on a baking tray and put in hot oven for about 4 minutes until lightly roasted. Remove from oven and cool.To make the dressing: Drain the silken tofu by putting it in a bowl lined with kitchen paper and patting dry. Transfer French dressing to a small liquidizer together with the silken tofu and the caster sugar. Blend for about 30 seconds until creamy. Put into a bowl ready to serve.
- Continue with the salad: Cut the cucumber in half lengthways, and then thinly slice to make half-moon slices. Mix these with the fennel and watercress
- Arrange whole green lettuce leaves on four plates, and pile the cucumber mixture on top. Scatter with the blackberries, raspberries and roasted walnuts and serve, passing the dressing round separately.
