Five-coloured salad

Five-coloured salad



1.Place mushrooms in small heatproof bowl, cover with boiling water, stand 20 minutes; drain. Discard stems; slice caps thinly
2.Meanwhile, make tofu dressing; press tofu between two chopping boards with weight on top, raise one end; stand 25 minutes. Blend or process tofu until smooth, place in small bowl; stir in tahini. Add remaining ingredients; stir until sugar dissolves.
3.Meanwhile, quarter beans lengthways; cut into chunks. Cut daikon and carrot into thin strips. Boil, steam or microwave beans, daikon and carrot, separately, until just tender; drain. Rinse under cold water; drain
4.Place beans, daikon and carrot in medium bowl with apricots and dressing; toss gently to coat. Serve salad, sprinkled with rind.

The salad and dressing can be prepared ahead and refrigerated separately. Combine just before serving


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