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Method
Put the olive oil in a bowl. Cut the sweet potato into thin wedges. Toss the wedges in the
bowl to coat them with oil, then put them on a plate. Stir the paprika and honey into the
bowl. Cut the carrot into sticks about the same width as the thick ends of the potato
wedges, and toss them in the bowl to coat them. Put the wedges and sticks on the grill, and
cook for 4 minutes. Mix the flour, curry powder and pepper on a plate. Put the egg white
on another plate, and mix with a fork. Put the breadcrumbs on a third plate.
Cut the fish into goujons (fingers), and dip the fish goujons into the seasoned flour, then
into the egg white, then the breadcrumbs. When the wedges and sticks have cooked for 4
minutes, add the goujons to the grill, and cook for another 3-4 minutes, or till the
breadcrumbs turn golden.
Warm Asian-Style Noodle and Tofu Salad
Ingredients
(Serves 2)
60g/2oz buckwheat or soba noodles
250g/8oz pre-cooked tofu, drained and cubed
1 carrot, peeled and grated into long strips
1 head pak choi, shredded
½ courgette, cut into long strips
½ red onion, cut into strips
small handful fresh coriander leaves, torn
Marinade:
1 garlic clove, crushed
1 red chilli, de-seeded and finely chopped
2 tbsp reduced sodium soy sauce
1 tsp sweet chilli dipping sauce
1 tsp sesame oil
juice of ½ lime
Method
Combine the marinade ingredients in a bowl, add the tofu, and refrigerate overnight.
Boil two litres of water in a large pan, add the noodles, bring back to the boil, and boil for
10 minutes, drain, transfer to a serving dish, and keep warm. Grill the marinated tofu till
golden brown (2-3 minutes), then remove and set aside.
