Crunchy Salad w Sesame Tofu & Salmon

350g Firm Tofu, cut into 1cm thick triangles
2 Fillets store bought precooked hot smoked Salmon (optional if vego just use double tofu)
1/2 Bunch Basil
1/4 Bunch Mint
1/4 Bunch Coriander
2 Limes, juiced
1 Packet Fresh Bean Sprouts
1 Carrot, cut into rounds
1 Head Baby cos lettuce, roughly chopped
1 Cucumber, cut into rounds
1/2 Punnet Cherry tomatoes
1 Cup Cashews
1/2 Cup Roasted Peanuts
1/4 cup Tamari or gf soy
1 cup Sesame seeds
1 Chunk (2cm) fresh ginger, finely grated
Olive oil
Pepper
Edible flowers to decorate (optional)

In a hot fry pan roast your cashews with a little olive oil until light brown and delicious, set aside in a little bowl and add peanuts into bowl.

In a large salad bowl add all your herbs, lettuce, cucumber, carrot, bean sprouts, cherry tomatoes and set aside.

Pour all sesame seeds (reserve 1tsp for dressing) onto a plate add lots of pepper and start pressing your tofu triangles into your sesames to coat them on all sides.
Cook the tofu in a hot fry pan with olive oil until all sides are golden brown. Set aside on a plate to serve.

In a small serving jug add your lime, remaining 1tsp sesame seeds, tamari, 3tps olive oil, pepper, ginger and stir well. Taste and adjust the ingredients to your liking.

Place your cooked salmon on a serving plate and add your edible flowers to your salad bowl.

We like to serve it a little deconstructed in their bowls and plate as above but if you wanted you could add it all to the salad bowl including dressing and toss. Enjoy

Recipe by @my_country_table