If you’re looking for a new way of doing grilled greens, Christine Tizzard shows us a fun twist on a salad with smoked tofu!
Ingredients:
– 1 package smoked tofu cut into slices
– 1 package halloumi cheese cut into slices
– 4 Portobello mushrooms stems trimmed
– 1 bunch red Swiss chard washed and dried well
– 1 bunch kale, washed and dried well
– 4 Belgian endives, washed, halved with core attached
– Grapeseed oil, enough to thinly ingredients for grilling
– Kosher salt and Pepper
– ½ cup sliced almonds, toasted
– Fresh strawberries, sliced for garnish
Simple Summer Strawberry Dressing
– 2 tbsp fresh strawberry puree.
– ¾ tbsp balsamic vinegar
– ½ garlic clove pureed (with microplane)
– ½ to 1 tbsp Dijon mustard (to taste)
– 6 tbsp good quality extra virgin olive oil
– Salt and pepper to taste
Method:
– Heat clean grill to medium high heat. Brush with non-stick cooking spray or grapeseed oil.
– While grill is heating make your vinaigrette. Place all ingredients except salt and pepper in Mason jar with lid. Shake vigorously. Taste, season with salt pepper, and adjust seasoning to taste.
– Place greens in large bowl, drizzle with grapeseed oil and lightly sprinkle with salt and pepper. Toss to coat well. Transfer over to baking sheet.
– Repeat gently with Portobello mushrooms, sliced tofu, and halloumi. Transfer to same baking sheet.
– Once grill is heated and oiled start positioning greens and other ingredients across the grill horizontally. Try to keep lid down as much as possible when grilling but also watch greens, turning as they start to char. Depending on the size of your grill you may need to do this in batches. If so, do your mushrooms and tofu first, transfer to plate and keep warm. Then grill your greens and halloumi last.
– Transfer grilled greens to cutting board, chop into ribbons, and toss into salad bowl with your desired amount of dressing. Reserve dressing for table if you prefer. Sprinkle with Toasted almonds and garnish with fresh sliced strawberries.
– Plate grilled green salad beside layers of your grilled smoked tofu, cheesy halloumi, and Portobello mushrooms.
Tizz’s Tips
– Halloumi is a traditional cheese from Cyprus. It has a high melting point perfect for grilling and frying. Made from goat/sheep milk.
– Every BBQ is different. Take time to know your grill. Find out where the hot spots are and rotate your ingredients for consistent cooking.
– For perfect grill marks, lay food on grill pointing 10:00 changing to 2:00 halfway though.
– Do not wash your mushrooms, just brush off any debris with cloth or paper towel. They are like a sponge and will absorb water.
– You can use a microplane to make a very quick strawberry puree. If you have no fresh strawberries substitute in jam but be careful, a lot of jams have a lot of sugar.
Courtesy Christine Tizzard