Freshfit

Make your own:
ITALIAN HERB VINAIGRETTE
1/2 cup extra-virgin olive oil
1/4 cup red-wine vinegar
2 teaspoons Italian seasoning blend
1/2 teaspoon Kosher salt
1/2 teaspoon freshly-cracked black pepper
1 teaspoon lemon juice

Whisk all ingredients together until well combined as simple as that my friends!

Butternut squash indian curry

200g brown basmati rice
1 tbsp olive oil
1 butternut squash, diced
1 red onion, diced
2 tbsp mild curry paste
300ml vegetable stock
4 large tomatoes chopped
400g can chickpeas, rinsed and drained
3 tbsp vegan Greek yogurt
small handful coriander, chopped

Method
Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.

Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.

Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.

BBQ Teriyaki Tofu

4 tbsp low-salt soy sauce
2 tbsp soft brown sugar
pinch ground ginger
2 tbsp mirin
3 tsp sesame oil
350g block very firm tofu cut into thick slices
½ tbsp rapeseed oil
2 courgettes sliced horizontally into strips
200g Tenderstem broccoli
black and white sesame seeds, to serve

Mix the soy sauce, soft brown sugar, ginger and mirin with 1 tsp sesame oil and brush it all over the slices of tofu. Put them in a large, shallow dish and pour over any leftover marinade. Chill for at least 1 hr.

Heat the barbecue until the coals are glowing white, or heat a griddle pan. Mix the remaining sesame oil with the rapeseed oil and brush the courgette slices and broccoli. Barbecue (or griddle) them over the coals for 7-10 mins or until they are tender and then set aside and keep warm.

Barbecue the tofu slices on both sides over the coals for 5 mins (or use the griddle) until they turn brown and go crisp at the edges. Serve the tofu on a bed of the veg with the remaining marinade and scatter over the sesame seeds.