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Preparation time
25 minutes
Total time:
40 minutes
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Ingredients
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1 tbsp mustard seeds
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1 tbsp coriander seeds
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2 tsp cumin seeds
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1 cup (140 g) butternut squash, peeled, seeds removed and diced
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3 tbsp (45 ml) olive oil
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6 green onions, thinly sliced
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1 garlic clove, finely chopped
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1 can (19 oz/540 ml) chickpeas, rinsed and drained
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1 can (19 oz/540 ml white beans, rinsed and drained
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2 ½ cups (340 g) cherry tomatoes, halved
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¼ cup (10 g) dill, finely chopped, plus more for serving
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1 lemon, zest finely grated and juiced
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1 lb (450 g) firm tofu, patted dry and cut into 4 large slices
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½ cup (60 g) feta cheese, crumbled
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¼ cup (40 g) sunflower seeds, roasted
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Lemon wedges, for serving
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Directions
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In a spice grinder or using a mortar and pestle, finely grind the mustard seeds, coriander seeds and cumin seeds. Set aside.
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In a large non-stick skillet over medium-high heat, cook the butternut squash in 2 tbsp (30 ml) of the oil for 5 minutes or until it starts to brown.
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Add 2 tsp of the spice mixture, the green onions and garlic. Cook for 2 minutes while stirring. Add the chickpeas, white beans and tomatoes. Mix to combine and cook for 2 minutes.
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Remove from the heat. Add the dill, lemon zest and half the lemon juice. Season with salt and pepper. Transfer to a serving dish and let cool.
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Drizzle the remain lemon juice over both sides of the tofu, then cover with the remaining spice mixture. Season with salt and pepper.
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In the same skillet over medium heat, cook the tofu slices in the remaining oil for 3 to 5 minutes each side or until they are nicely golden.
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Place the tofu on top of the warm salad. Top with crumbled feta, sunflower seeds, a few fronds of dill and lemon wedges.
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