Author Notes
It's an ode to spring, green crunchy salad —valeria
Ingredients
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300 grams
asparagus
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125 grams
natural tofu
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100 grams
fresh fava beans
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80 grams
fresh green peas
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1 handful
arugula
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Pinch
salt and black pepper
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1 tablespoon
balsamic vinegar
Directions
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Bring a pot of salted water to the boil, add the asparagus and cook for at least 5- 6 minutes.
Clean the peas and fava beans and set aside.
Grill the tofu with a pinch of salt and pepper
Assemble dish placing the arugula for first, and then the sliced asparagus , peas, fava, mint leaves and grilled tofu on top.
Season with balsamic vinegar and garninsh with mint leaves
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