Charred Fig and Arugula Salad with Lemon Tofu Feta

When we were visiting France, and sipping our way around the surrounding countryside, we stopped in a tiny little place where the kindly chef offered to roast me some figs in balsamic vinegar with rocket salad. The natural sweetness of the figs and the sharp rocket lit up my mouth.. Here I’ve added a little fragrance with the basil and a good dollop of tofu feta, which makes it more of a light lunch salad

Method

• To make the tofu feta, put the nutritional yeast flakes into a bowl with the lemon juice and zest and leave to dissolve.

• Heat the oil in a small frying pan on a medium heat and add the tofu and garlic. Pan-fry until slightly golden, then add the lemon mix, salt and pepper, bring to the boil and cook until the lemon juice has evaporated. Spoon into a bowl and allow to cool. Check that it’s just a little too salty, like feta.

• To make the dressing, whisk together the lemon juice, syrup, vinegar, salt and extra virgin olive oil in a small bowl.

• Mix the arugula and basil leaves together in a bowl. Drizzle 1 tablespoon of the dressing over the leaves and toss together. Keep the rest of the dressing for further dipping and drizzling.

• Warm a griddle pan on a high heat and brush with a little oil. Just as the oil begins to smoke, place your figs widthways in the pan. Allow to cook for 2 minutes, basting them with balsamic vinegar as you go.Turn them when well caramelized, then remove the now sticky figs from the heat.

• Scatter the leaves beautifully on plates, and top with the warm figs, a couple of spoons of the tofu feta and a sprinkling of toasted pine nuts.