For the Dressing::

For the salad:

  • Lettuce mixed leaves 300.0 g
  • Kale 300.0 g
  • Carrots 300.0 g
  • Avocado 4.71 pc
  • Cherry tomatoes 500.0 g
  • Red onions 100.0 g



  1. For the Dressing::

    • Pour the water, olive oil, Colman’s English Mustard and Knorr Barbeque Paste into a bowl and whisk to combine.
    • Pour half over the tofu and marinade for 1 hour in the fridge and pour the other half into a squeezy bottle.
  2. For the salad:

    • Remove the stalks from the kale and in batches deep fry until crispy then remove and place on to kitchen paper to remove any excess oil.
    • Peel and thinly slice the avocado, carrot and red onion.
    • Cut the tomatoes in half.
    • Place the mixed leaves into a bowl and add the sliced vegetables and avocado then add dressing and toss to combine.
  3. To serve:

    • Char grill the tofu for 2-3 minutes on each side until charred on all sides.
    • Place the salad on to a serving plate and top with the tofu then garnish with the micro herbs.