New potato and Fresh Mint Salad
Servings: 4
Ingredients
- 500 g baby new potatoes
- 100 g edamame beans
- 2-3 little gem lettuces
For the 'feta'
- 300 g firm tofu pressed and drained
- 4 tbsp water
- 4 tbsp ACV apple cider vinegar
- 2 tsp tamari
- 2 tbsp lemon juice
- 1 tbsp GOO garlic infused olive oil
- 1 tbsp oregano
For the dressing
- 4 tbsp EVOO extra virgin olive oil
- 2 tbsp ACV apple cider vinegar
- 1/2 tsp grainy mustard
- Large handful washed chopped fresh mint
Instructions
- To make your feta, dice the tofu then put it in a large bowl. Put all the liquid ingredients and oregano in a screw top jar and shake, then pour the mix over your tofu and stir well so it's evenly covered. Put it in the fridge to marinate leave circa 1 hour, mixing occasionally
- After your feta has been in the fridge for circa 40 minutes you can wash and boil your potatoes - depending on how large the are they should be ready between 7-12 minutes. To test them just pierce one of the larger ones with a fork, it should pass through the potato easily
- To make your dressing simply add all the ingredients to a screw top jar and shake well to combine
- Wash and chop your lettuce
- Drain your 'feta' then combine all ingredients together in a large bowl
- This can be eaten hot or cold*
Notes
*If you're not serving this immediately wait before adding the dressing or the lettuce will go soggy
Also the mint will start to brown at the edges if left too long, so best add that just before serving also.