Tofu, Quinoa and Mango salad

This dish takes its inspiration from a Marks and Spencer crayfish salad that really isn't similar in any way, except for the use of mango. I used to think that mixing fruit with savoury dishes was an abomination, but done with the right flavours, it can be a match made in heaven.

Quinoa (pronounced keen-wah) is an exceptionally nutritious grain and contains all 9 amino acids to make it a complete protein. The tofu adds an extra proteinous boost.

This would be great as a summer meal; there are lots of flavours and textures working together here, and they do get on rather nicely.

Ingredients:

For the tofu...

400g block tofu, diced

soy sauce

juice of 1/4 lemon

heaped teaspoon of crushed garlic

1cm grated ginger

For the dressing...

juice of 1/2 lemon

1/4 tsp crushed hot chili

1/2 tsp tamari soy sauce

1/2 Tbs rice vinegar

1 Tbs sweet chili sauce

1/2 Tbs water

2 Tbs fresh, chopped coriander

1/8 tsp brown sugar

And the rest...

1/2 c quinoa

50g mangetout, cut in half

1/2 small head of broccoli, cut into small florets

1/4 red onion, thinly sliced

1/2 small iceberg lettuce, shredded

1/2 mango, cut into small pieces

1/2 avocado, diced

1/4 bunch fresh coriander

To serve:

Fresh coriander, chopped

Lemon wedges

To make:

1) Put all the tofu into a shallow bowl and drizzle with soy sauce, lemon juice, garlic and ginger. Cover and refrigerate to marinate overnight or for at least an hour.

2) Turn the oven to gas mark 6. Line a baking tray with tin foil and spray with cooking spray. Put it into the oven to heat up for a couple of minutes, then lay the tofu evenly out on it. Put in the oven and cook for 30 minutes, turning once.

3) Mix all the ingredients for the dressing together and set aside.

4) Put the quinoa in a small pot with 1 and a half cups of water. Bring to the boil, then cover and simmer for 15 minutes until the quinoa is cooked and the water absorbed.

5) Put the hot quinoa into a large bowl and mix in half the dressing. Leave it to sit while you blanch the broccoli for 3 minutes and the the mangetout for 1 minute.

6) To the quinoa, add the red onion, lettuce and coriander. Mix well. Next add the mango and slightly cooled broccoli and mangetout. Add the avocado last, gently stirring through with the remaining dressing.

7) Sprinkle with chopped coriander and serve with lemon wedges if desired.

Serves 2.