|► Makes 1 Large or 2 Small Portions|
|FOR THE “FETA”
1 small red onion
1 garlic clove (optional) squeeze of lemon juice
½ cup (100ml) extra virgin olive oi
l 1 tbsp herb vinegar
1 tsp sea salt
1 tsp ground mixed coloured peppercorns
1 tbsp herbes de Provence pinch of chili powder
9oz (250g) smoked tofu
FOR THE SALAD
1 large beef tomato 1 red onion
2 small yellow peppers
2 tbsp oregano leaves
1¾oz (50g) black olives, pits removed 1 tsp lemon juice
½ tsp agave syrup
1 tsp extra virgin olive oil
1 tsp white wine vinegar
½ tsp sea salt
pinch of freshly ground black pepper
|For the “feta,” peel the onion and garlic (if using) and chop them finely. Add them to a bowl and combine with the lemon juice, oil, vinegar, salt, pepper, herbes de Provence, and chili powder to create a marinade. Slice the tofu into ½in (1cm) cubes and put it in a freezer bag with the marinade. Press the air out of the bag and seal it tightly shut. Marinate the tofu in the fridge for 12 hours.
For the salad, peel the cucumber, slice it in half, remove the seeds, and cut into bite-sized pieces. Similarly chop the tomato into bite-sized pieces, removing the core in the process. Peel and halve the onion and slice it into thin rings or chop it finely. Halve the peppers, remove the seeds, then chop into bite-sized strips. Roughly chop the oregano. Add all the prepared salad ingredients to a bowl with the olives.
Stir together the lemon juice, agave syrup, oil, vinegar, salt, and pepper to create a delicious vinaigrette and use it to dress the salad. Scatter over the “feta” cubes. This tastes great with some fresh flatbread, ideally warmed, on the side.