cooking oil spray
1 large zucchini, finely diced
100 g smoked tofu, finely diced
½ tsp smoked paprika
1½ tbsp balsamic vinegar
250 g cooked dried green lentils
1 red onion, finely chopped
1 (about 85 g) canned roasted red capsicum (not in oil), sliced
1 handful pea shoots or rocket leaves
- Spray a non-stick pan with 3 sprays of oil and add the zucchini, tofu and smoked paprika. Cook for a few mins to soften the zucchini. Stir in the balsamic vinegar and allow to sizzle and reduce.
- Meanwhile, tip the lentils, onion and pepper into a bowl and toss gently to break up any clumps of lentils. Add the tofu and zucchini, and toss again. Will keep for 2 days in the fridge. Scatter over the pea shoots just before serving.