1 kg butternut pumpkin, peeled, cut into 2 cm pieces
300 g packet firm tofu, cut into 2cm pieces
1 tbsp olive oil
Salt and pepper, to taste
160 g mixed salad leaves
240 g red cabbage (about ¼ small cabbage), thinly shredded
4 green spring onions, thinly sliced
50 g butter, chopped
⅓ cup coarsely chopped whole skinless hazelnuts
2 tbsp white wine vinegar
2 tsp honey
- Toss pumpkin and tofu with oil. Season. Spread on an oiled oven tray.
- Cook in a very hot oven (240C) for about 25 minutes, or until pumpkin is browned and tender.
- To make dressing, melt butter with hazelnuts in a medium saucepan. Cook, stirring, over a low heat for about 2 minutes, or until nuts and butter are golden brown. Immediately remove from heat. Carefully stir in vinegar and honey. Season. Cool.
- To serve, combine salad leaves, cabbage and onions in a shallow bowl. Top with pumpkin and tofu. Drizzle over dressing.