Tomato Dumpling Salad

The perfect light summer lunch or dinner that's packed with protein and takes just 15 minutes to throw together!

15 cook

Serves 2

Mia Jacobs

Ingredients

The miso sesame sauce

300gsilken tofu

30gtahini

1 garlic clove

1 tspsesame oil

1.5 tspwhite miso paste

1/2lime, juice

to tastesalt

The tomato salad

410gbeef tomatoes

8-10vegan dumplings

1.5 tbspcrispy chilli oil

1 tbsplight soy sauce

1/4-1/2lime, juice

1 tbspsesame seeds

1 tbsppeanuts, chopped

2spring onions, thinly sliced

1-2 tbspchopped coriander

We love a quick dinner, especially when it's hot out and the thought of standing over a stove is making you stressed. This is what we like to call a high impact dish - it takes just 15 minutes to throw together and is FULL of flavour. Win win.

Method

Blend all the ingredients for the miso sesame sauce, season to taste and set to one side.

Roughly cut the tomatoes into chunks then place in a sieve or colander then season with a big pinch of salt. Mix and allow to drain for around 5 minutes.

Whilst the tomatoes drain, cook the dumplings according to packet instructions. Remove from the pan and allow to cool to room temperature.

Mix the chilli oil, soy sauce and lime juice in a small bowl. Combine the tomatoes, dumplings and rest of the ingredients in a large mixing bowl then pour over the dressing. Serve on a bed of the creamy miso sauce, garnish with spring onions and peanuts - enjoy with an extra wedge of lime for good measure!