Ingredients
Equipment
Method
Assemble all ingredients
- Cook the 400 g Quinoa as per packet instructions.
- Soak the 120 g Chickpeas overnight and cook, or use pre-cooked.
- Blanch and refresh the 200 g Garden peas
- Peel, dice, and cook the 200 g Sweet potato in simmering water with a pinch of salt. Drain and allow to cool.
- Peel and slice the 200 g Avocado, season with salt and lemon juice.
- Drain and dice the 200 g Tofu into medium-sized pieces. Fry in a little oil and salt, and glaze with a splash of soy sauce.
- Lightly toast the 40 g Cashew in a frying pan until golden brown - allow to cool.
Sub recipes
- Make the Tamarind dressing and Kimchi sub-recipes.
To finish dish
- Assemble all the ingredients on the plate, and serve with dressing on the side.
Nutrition
Notes
* Nutritional calculations do not include the Tamarind dressing.
