Ingredients: Serves 2 people and it is 3 of your 5 a day per person
160g Taifan organic wild garlic fillets
2 x handfuls of sweet pea leaves
50g super sprouts
4 x radishes finely sliced
12 x orange tomatoes cut in half
2 x small spring onions diagonally sliced (garnish)
100g sugar snap peas diagonally sliced
500g Merchant Gourmet puy lentils
2 sprays of olive oil
Dressing
10 x stems of fresh coriander finely chopped
1 tbsp chilli oil
½ tbsp fresh lime juice
½ tbsp maple syrup
Good pinch of cracked black pepper
Method
1 Spray the olive oil in a cold frying pan, then place on the hob on a high heat.
2 Place the sugar snap peas in a small bowl and pour over boiling hot water and leave for 2 minutes
3 When the oil is hot put in the 2 wild garlic tofu fillets and then turn down to a medium heat. Cook for 5 minutes turning frequently.
4 Drain off the boiling hot water from the sugar snap peas and pour cold water on top.
5 Place the sweet pea leaves on a plate, the super sprouts and puy lentils and toss on the plate.
6 Then add the tomatoes, the radishes and sugar snap peas on top.
7 Then drain off the water from the sugar snap peas and add them on top of the salad.
8 Remove the wild garlic tofu from the frying pan and slice into strips.
9 Place the ingredients for the dressing in a jar and shake or mix in a small bowl and drizzle all over the salad. Then add the sliced wild garlic tofu on top, garish with a sprinkle of spring onions and serve.
