Florette sent me a bundle of goodies - I love matcha tea so half this box is already gone and pomegranate morasses seems to crop up in a lot of recipes I've been reading lately so I couldn't wait to try it out myself.
|January goodies - how fun does the lemon squeezer look? Ooh, I'm getting excited about kitchen utensils - am I a grown-up now?|
Asian-Inspired Superfood Salad (serves 2)
1 bag Florette Superfood Salad
1 small bag each of green peas, broccoli and sugarsnap peas
1 block of basil tofu
Pomegranate molasses, soya sauce and wasabi to dress
Divide the superfood salad leaves between two bowls. Cook the vegetables (I microwaved mine) and add to the salad - toss everything together to warm up the salad and allow the leaves to wilt a little. Slice the tofu thinly and fry in a non-stick pan for two minutes on each side (no need to add oil as the basil tofu is already infused with it). Top the salad with the tofu and make the dressing by mixing the pomegranate molasses, soya sauce and a dash of wasabi paste in a separate dish. Add a final sprinkle of sunflower seeds for a bit of crunch.
The perfect winter lunch - ready in less than ten minutes and packed full of goodness and colour.
Check out the #EatWellFeelGood and #SaladSecrets hashtags on Instagram for more superfood recipe inspiration!