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Main Ingredients | Hung Yogurt, Tofu |
Cuisine | Fusion |
Course | Salads |
Prep Time | 26-30 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 2 tablespoons hung yogurt
- 25 grams tofu, cut into small cubes
- 2 sprigs fresh parsley
- 1 sprig fresh thyme
- Salt to taste
- Black pepper powder to taste
- 2-3 garlic cloves, crushed
- 1 tablespoon sweet chilli sauce
- 1 teaspoon vinegar
- A few Iceberg lettuce leaves
- A few lollo rosso lettuce leaves
- A few romaine lettuce leaves
- 1/2 cup roasted walnut kernels
- 1 cup pomegranate pearls
Method
- Blend together hung yogurt, tofu, parsley, thyme, salt, pepper powder, garlic, sweet chilli sauce with a hand blender. Add vinegar and blend till smooth.
- Tear iceberg lettuce, lollo rosso lettuce and romaine lettuce leaves and put into a salad bowl.
- Add walnuts, pomegranate pearls and the yogurt dressing and mix lightly. Serve immediately.
Nutrition Info
Calories | 725 |
Carbohydrates | 18.8 |
Protein | 64.4 |
Fat | 47.5 |
Other Fiber | Calcium: 321 |
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