Prep time: 20 mins | Cooking time: 10 mins | Serves 4
Ingredients
Salad
50g walnuts
¼ cucumber
½ fennel, very thinly sliced / shredded
85g watercress, thick stalks removed
1 round green lettuce, washed and dried
150g blackberries, washed and dried
150g raspberries, washed and dried
Dressing
150g silken tofu
5½ tbs good quality French dressing
1slightly rounded tbs caster sugar
Method
- Preheat oven to 200C / 400F / 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 cucumbermixture on top. Scatter with the blackberries, raspberries and roasted walnuts and serve, passing the dressing round separately.