Malaysian Tofu & Sweet Chilli Pumpkin

While the pumpkin is roasting, finely grate the ginger and garlic. Finely chop the long red chilli (if using). Zest the lime to get a pinch, then slice into wedges. In a medium heatproof bowl, combine the ginger, garlic, long red chilli and lime zest. Set aside. Slice the Malaysian tofu into 2cm squares. Thinly slice the cucumber into halfmoons. Thinly slice the pear (see ingredients). Pick and thinly slice the mint leaves (reserve a few leaves for garnish!).

Place a large frying pan over a high heat and add the sesame oil blend (see ingredients). Heat until just smoking, 30 seconds, then carefully pour the oil over the ginger mixture in the medium bowl. Add the soy sauce, brown sugar, a squeeze of lime juice and the olive oil (1 tsp for 2 people / 2 tsp for 4 people). Mix well and set aside.

TIP: The hot oil will bubble up and 'cook' the garlic, ginger and chilli.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the tofu and cook until browned and warmed through, 4 minutes.

In a large bowl, combine the Asian mixed leaves, cucumber, pear, sliced mint leaves and tofu. Pour over the ginger dressing and toss to coat.

TIP: Let the tofu and dressing cool slightly before adding to the salad to keep the leaves crisp.