Hearty, warm, cosy with a hint of spice, sure what else would you need on a cold winters eve? Heroing two of our favourites together for a delightful dish of wonder we think you’re going to love this recipe!
1 bag of Asian Greens
1 bag of Garlic Roasted Sweet Potato Chunks
4-5 cloves Garlic
200g Silken Tofu
40g Olive Oil
¼ tsp Dijon Mustard
Juice of half a Lemon
¼ tsp salt & pepper
method (tick as you go)
Add the Asian Style Greens and Garlic Roasted Chunks to two separate trays and bake in the oven as per cooking instruction.
To make the Mayo add all the ingredients to a blender and blend for one minute.
5 minutes before removing the Asian Greens & GRSP chunks mix together on one tray.
Remove from oven and place in serving dish. Serve mayo as a dipping side or pour over.