Serves 2

Gluten free : Dairy Free : Vegan 

Cal per serve: 462 cal


4 kale leaves, stems removed and leaves torn into small pieces

2 tablespoons sunflower seeds

extra virgin olive oil 

240g firm tofu, sliced into 2cm cubes 

1 teaspoon ground turmeric 

1 small (100g) cucumber, diced 

1 Asian shallot, finely sliced

1 small (120g) pear, cored and finely sliced 

3 pickles, diced 

1 tablespoon chopped parsley 

1 tablespoon chopped mint 

1/2 small (80g) avocado, peeled and sliced



1 tablespoon extra virgin olive oil 

1 teaspoon dijon mustard

1 teaspoon maple syrup 


Heat a frypan on medium heat, add enough extra virgin olive oil to coat the pan lightly then add kale stems and sunflower seeds and cook for 2 minutes tossing throughout. Remove from pan and then add tofu and turmeric, toss to coat and cook for 4-5 minutes to warm through. When ready to serve, arrange kale and sunflower seeds over 2 serving plates, top with tofu, cucumber, shallot, pear, pickles, parsley and mint. Drizzle with dressing, season with sea salt and black pepper and serve.