Special Diet

  • 1 large beefsteak tomato, thinly sliced
  • 125 g (4 oz) tofu
  • 50 g (2 oz) hot piquante peppers, drained and thinly sliced
  • 3 tablespoons snipped chives
  • 2 tablespoons chopped flat leaf parsley
  • 25 g (1 oz) pine nuts, toasted
  • 40 g (1½ oz) sultanas
  • 4 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons caster sugar
  • salt and pepper

Arrange the tomato slices on two serving plates, lightly seasoning the layers with salt and pepper. Crumble the tofu into a mixing bowl, then add the peppers, chives, parsley, pine nuts and sultanas and mix together.

Whisk together the olive oil, lemon juice and sugar in a small jug or bowl. Season lightly with salt and pepper and mix into the salad.

Spoon the salad over the sliced tomatoes.

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