This is a salad with a little something to satisfy everyone – even the salad doubters. It can be easily adapted with any combination of your preferred hot and cold ingredients, and your choice of seasoning for the tofu. Samphire makes a perfect addition to this meal if you can get hold of some in season; the tiny salt water explosions in each mouthful are a delight!
- Heat the oven to 200°C / 400°F / Gas Mark 6.
- Drain the tofu, wrap it in kitchen paper to soak up any residual water and slice it into small chunks (no smaller than 1cm).
- In a baking dish, mix the minced garlic, chopped chilli, turmeric, paprika, soy sauce, red wine vinegar and a squeeze of the lime juice. Cover and set aside. Add the tofu and mix, carefully, until all the pieces are covered with the marinade.
- Line a baking tray with a sheet of parchment paper or foil and slice each potato in half. Arrange the potatoes on the tray, skin-side down. Squeeze over some of the lime juice (this helps the dry seasoning to stick) and then sprinkle on 1tsp each of the sumac and oregano.
- Line a second tray with parchment paper or foil and slice two of the tomatoes into eight segments each. Slice one of the plums or peaches into eight segments. Arrange these, skin-side down, on the tray.
- Place both trays in the oven, the potatoes on a higher shelf, and cook for 20-25 minutes.
- While the potatoes are cooking, cut the remaining tomatoes and plum/peach into bite-size pieces, thinly slice the onion and pepper, and chop up the olives and basil. I like to include the basil stalks too, they’re full of flavour. Combine all of these in a salad bowl with a squeeze of lime and some black pepper.
- Cut the green beans into 1 inch pieces and steam or boil for about 5 minutes. Rinse under cold water, drain, and add them to the salad bowl.
- Remove the potatoes from the oven and turn each one over. Squeeze over the rest of the lime and a further 1tsp each of the sumac, chilli flakes and oregano. Return to the oven for 20 minutes.
- Add the oil to the tofu and put this in the oven, too. Cook for 15 minutes, give it all a stir and return to the oven for a further 10 minutes. It will be ready when all of the marinade has cooked off and the tofu is slightly crispy.
- Remove all of the oven-cooked components and leave to cool for 5 minutes.
- To assemble, carefully combine all of the ingredients and then pile them into individual serving dishes, topping with a nice spoonful of peanut butter!