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Charred Fig & Arugula Salad with Lemon Tofu Feta.
Glenn McCarthy
This is a delicious way to include fresh figs in your diet. ---Glenn
3 handfuls of arugula leaves
A handful of fresh basil leaves
6 ripe figs, quartered
30 ml2 T balsamic vinegar
44 ml3 T toasted pine nuts
For the tofu feta:
15 ml1 T nutritional yeast flakes
Juice of ½ lemon
½ t lemon zest
15 ml1 T olive oil
400 g14 oz firm tofu, pressed and crumbled
1 clove garlic, peeled and crushed
Large pinch of sea salt
Pinch of freshly cracked black pepper
For the dressing:
15 ml1 T lemon juice
5 ml1 t brown rice syrup
½ T balsamic vinegar
Pinch of sea salt
15 ml1 T extra virgin olive oil
To make the tofu feta, put the nutritional yeast into a bowl with the lemon juice and zest and leave to dissolve. Heat the oil in a small frying pan on medium heat and add the garlic and tofu. Pan-fry until slightly golden, then add the lemon mixture and salt and pepper, bring to a boil and cook until the lemon juice has evaporated. Spoon into a bowl and allow to cool. Check that it’s just a little too salty, like feta.
To make the dressing, whisk together the lemon juice, brown rice syrup, vinegar, salt and olive oil in a small bowl.
Mix the arugula and basil leaves together in a bowl. Drizzle 1 Tablespoon of the dressing over the leaves and toss together. Keep the rest of the dressing for further dipping and drizzling.
Warm a grill pan on high heat and brush with a little oil. Just as the oil begins to smoke, place your figs widthwise in the pan. Allow to cook for 2 minutes, basting them with balsamic vinegar as you go. Turn them when well caramelized, then remove the now sticky figs from the heat.
Scatter the leaves artfully on plates, and top with the warm figs, a couple of spoonfuls of the tofu feta and a sprinkling of toasted pine nuts.