When it is cold, we look for warmed meals and often times we exclude saladas from out diets. In Summer it is easy to eat more fruits and veggies, but it winter it can be more of a challenge to enjoy them in different formats (not just stews or soups). This is why I am sharing with you a warm salad for the winter months. You can eating at “room temperature” or warm. Perfecto to include in your Christmas dinner!
200-250 of lettuce (any kind you like)
30 grams of pumpkin seeds
100-150 grams of smoked tofu
1 clove of garlic thinly chopped
Preheat the oven to 180ºC.
Cut the eggplant and place salt on it to remove its bitterness for 20 minutes. In the meanwhile, peel the pomegranate and place all the seeds on a bowl. Reserve. Dice the pumpkin and the tofu too.
In a pan, slightly fry the tofu until it is a little golden.
After the 20 minutes for “de-bitternizing” the eggplant, wash it and place it with the pumpkin in an oven tray. Add olive oil and honey (you can massage it into it haha). Place it in the oven and keep an eye on it until it is cooked.
Once you have taken the pumpkin and eggplant out of the oven, mix it with the lettuce, pomegranate, pumpkin seeds and tofu in a salad bowl. Dress your salad as you wish with olive oil, honey, garlic, and salt.
Let me know if you tried it at home or tag me on social media.