1head celeriacpeeled and chopped into small chunks
1small butternut squashpeeled and cut into small chunks
1red peppercored and cut into small chunks
2tbsprapeseed or olive oil
Half a pineapplepeeled, cored and chopped into bite-sized pieces
Half a cucumberpeeled, halved, de-seeded and chopped into 1cm slices
1-2pears - Asian are best if you can get them- peeled and chopped into bite-sized pieces
2crisp applespeeled and chopped into bite-sized pieces
1can Lycheedrained
1pkt 392g approx firm tofu
1tbspsesame or nut oil
125groasted peanutsroughly chopped
Dressing
1red chillideseeded and finely chopped
1tbspcoconut oil
2tspsoy sauce
1tbspsoft brown sugar
1tspfish sauce
Juice of 1 lime
1tbsptamarind paste
Instructions
Place the celeriac, squash and pepper together in a roasting dish and toss well in the oil.
Place in a moderate oven - Gas Mark 4/ 180C for approximately 45 minutes, turning occasionally.
Leave to cool.
Cut the tofu into small pieces and marinade in the oil for 30 minutes. Heat a pan and toss the tofu constantly over a high heat until it starts to brown.
Combine the dressing ingredients together.
In a large bowl, mix together the rest of the ingredients, except for the peanuts. Toss in the dressing and mix well. Sprinkle over the peanuts and serve.
Notes
Tips: I only use half of the roasted vegetables and use the rest in a lasagne with my Tomato Sauce. It is worth roasting unsalted peanuts - simply pop them in the oven for 5 minutes at the end of roasting the vegetables.