Harissa marinated tofu salad

Ingredients for 2

• 1 block of firm tofu (Tofoo)
• 1 tin of chickpeas
• 2 handfuls of sprouts
• 2 medium beetroots
• 2 handfuls of spinach / kale /rainbow lettuce/chard
• 6-8 small new potatoes / 2 sweet potatoes
• 1 tbsp harissa paste
• 1 tbsp maple syrup
• Olive oil
• Parsley (optional)
• Himalayan salt / sea salt
• Pepper

Method

1. Heat the oven to 200 C (fan settings).
2. Chop the tofu into cubes or long stripes. Drizzle with olive oil and marinate with the harissa paste. You can also use harissa powder seasoning. Leave to the side.
3. Chop the beetroot but leave the skin on.
4. Clean the sprouts and chop the ends of them.
5. Drain the chickpeas, drizzle with olive oil, sprinkle with salt and pop in the oven for 20 minutes. Alternatively you can fry in a saucepan. Add parsley to season (opt.) and salt.
6. Put the beetroot on another small tray and drizzle with olive oil, bake for 20 minutes (or longer if still crunchy after that).
7. The sprouts can also go in the oven, just add maple syrup and a little olive oil. Should be done around the same time as the rest of the vegetables.
8. The new potatoes can be steamed or boiled or if you have the space in the oven, roasted. Make sure you leave the skin on.
9. While the veg is baking, heat up the saucepan, add olive oil and fry the tofu. The sides will go nice and crispy which makes it more palatable.
10. Serve with spinach or other colourful leaves.
11. Season with salt and pepper.