Tofu & Sweet Chilli Pumpkin Salad

While the pumpkin is roasting, finely grate the garlic. Finely chop the long red chilli (if using). Zest the lime to get a pinch, then slice in half. In a medium heatproof bowl, combine the garlic, long red chilli, ginger lemongrass paste and a pinch of lime zest. Set aside. Thinly slice the cucumber into half-moons. Thinly slice the pear (see ingredients). Thinly slice the mint leaves (reserve a few leaves for garnish!).

In a large frying pan, heat the sesame oil blend (see ingredients) over a high heat until just smoking, 30 seconds. 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.

In a large frying pan, heat the sesame oil blend (see ingredients) over a high heat until just smoking, 30 seconds. 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.

In a large bowl, combine the mixed salad leaves, cucumber, pear, sliced mint leaves and fried bean curd. Add the dressing and toss to coat.

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