Serves: 4
Time to prepare: 15 mins
Time to cook: 05 mins
Dietary requirements: Dairy-free, Egg-free, Gluten-free, Halal, Kosher, Vegan, Wheat-free
Ingredients
50g/2oz walnuts
¼ cucumber
½ fennel, very thinly sliced/shredded
85g/30oz watercress, thick stalks removed
1 round green lettuce, washed and dried
150g/5oz blackberries, washed and dried
150g/5oz raspberries, washed and dried
150g/5oz silken tofu* (*available from larger supermarkets and health stores)
5½ tbsp good quality French dressing
1 slightly rounded tbsp caster sugar
Instructions
Preheat oven to 200°C/400°F/gas mark 6. Spread walnuts out on a baking tray and put in hot oven for about 4 minutes until lightly roasted. Remove from oven and cool.
To make the dressing: Drain the silken tofu by putting it in a bowl lined with kitchen paper and patting dry. Transfer French dressing to a small liquidiser together with the silken tofu and the caster sugar. Blend for about 30 seconds until creamy. Put into a bowl ready to serve.
Continue with the salad: Cut the cucumber in half lengthways, and then thinly slice to make half-moon slices. Mix these with the fennel and watercress
Arrange whole green lettuce leaves on four plates, and pile the cucumber mixture on top. Scatter with the blackberries, raspberries and roasted walnuts and serve, passing the dressing round separately.
