Ingredients

• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 garlic clove
• crushed
• 1 carrot
• peeled and finely chopped
• 1 red pepper
• finely chopped
• 1 banana shallot
• finely chopped
• 50g/1¾oz cooked Puy lentils
• 100g/3½oz baby kale
• shredded
• 1 head frisee lettuce
• leaves separated
• 2 tsp finely chopped fresh thyme
• parsley
• chives
• 50g/1¾oz vegan jerky (available online and in health food shops)
• roughly chopped
• freshly ground black pepper
• 100g/3½oz plain flour
• 75ml/2½fl oz cashew milk
• 30g/1oz Panko breadcrumbs
• 50g/1¾oz silken tofu
• 15g/½oz miso
• 2 tbsp olive oil

Directions

• Whisk the dressing ingredients together in a bowl and set aside.
• To make the salad
• heat a tablespoon of the oil in a pan and add the garlic
• carrot
• red pepper and half the shallot. Cook for 5 minutes
• or until softened. Stir in the lentils and half of the dressing.
• To make the tofu
• put the flour and cashew milk into a bowl and whisk to a batter. Put the breadcrumbs in a shallow bowl.
• Rub a spoonful of the tofu with the miso paste and drop it into the batter. Transfer to the breadcrumbs and gently roll until completely covered. Repeat with the remaining tofu.
• Heat the oil in a frying pan and fry the tofu for 5–10 minutes
• or until golden brown.
• Dress the kale and frisee in the remaining dressing. Add the remaining shallot and the herbs.
• Layer the salad with the lentils and jerky and finish with the fried tofu.