Ingredients

• Ingredients 3 handfuls of rocket leaves handful of fresh basil leaves 6 ripe figs, quartered 2 tablespoons balsamic vinegar 3 tablespoons toasted pine nuts For the lemon tofu feta: 1 tablespoon nutritional yeast flakes juice of ½ a lemon ½ teaspoon lemon zest 1 tablespoon olive oil 400g firm tofu, well drained, crumbled 1 clove of garlic, peeled and crushed large pinch of sea salt pinch of cracked black pepper For the dressing: 1 tablespoon lemon juice 1 teaspoon brown rice syrup ½ tablespoon balsamic vinegar pinch of sea salt 1 tablespoon extra virgin olive oil

Preparation

• Preparation Serves 4. Method To make the tofu feta, put the nutritional yeast flakes into a bowl with the lemon juice and zest and leave to dissolve. Heat the oil in a small frying pan on a medium heat and add the tofu and garlic. Pan-fry until slightly golden, then add the lemon mix, salt and pepper, bring to the boil and cook until the lemon juice has evaporated. Spoon into a bowl and allow to cool. Check that it’s just a little too salty, like feta. To make the dressing, whisk together the lemon juice, syrup, vinegar, salt and extra virgin olive oil in a small bowl. Mix the rocket and basil leaves together in a bowl. Drizzle 1 tablespoon of the dressing over the leaves and toss together. Keep the rest of the dressing for further dipping and drizzling. Warm a griddle pan on a high heat and brush with a little oil. Just as the oil begins to smoke, place your figs widthways in the pan. Allow to cook for 2 minutes, basting them with balsamic vinegar as you go.Turn them when well caramelized, then remove the now sticky figs from the heat. Scatter the leaves beautifully on plates, and top with the warm figs, a couple of spoons of the tofu feta and a sprinkling of toasted pine nuts.