Grilled Asian Salad

Ingredients

Dressing

• 1/4 cup orange juice
• 1 tsp sesame seed oil
• 2 tsp soy sauce
• 1 tsp orange zest
• 1/2 tsp hot sauce
• 1/4 tsp ground ginger
• Sea salt and pepper to taste

Salad

• 12 asparagus spears, julienned
• 1/4 red bell pepper, julienned
• 1/4 yellow bell pepper, julienned
• 1/4 zucchini, julienned
• 1/4 red onion, julienned
• 2 tbsp grape seed oil
• 45 g tofu, firm
• 4 English cucumbers, seeds removed, julienned
• Handful cilantro leaves
• 4 handfuls watercress

Directions

1. Preheat barbecue or grill to high.
2. For dressing: Place all ingredients in a bowl, whisk together, and adjust seasoning to taste. Set aside.
3. For salad: Add asparagus, red bell pepper, yellow bell pepper, zucchini and red onion to medium-sized bowl.
4. Add 1 tbsp grape seed oil, season with salt and pepper, and toss to coat.
5. Place vegetables on grill and grill until vegetables begin to soften
6. Cut tofu in half to make two flat pieces. Brush on all surfaces with remaining grape seed oil
7. Grill tofu until crispy on all sides. Slice width-wise into 1/2-cm strips and add to grilled vegetables.
8. Add dressing, cucumber and half of the cilantro, and gently toss together.
9. Place equal amounts of watercress on four plates. Top with equal amounts of salad.
10. Sprinkle with remaining cilantro leaves.

Prep Time and Cook Time: 45 min

Serves: 4

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