a 5-6 cm piece of a leek, cleaned and finely sliced
the juice of 1 lemon
whole sea salt, just enough to taste
half a ripe but firm pear, cleaned and sliced lengthwise
2 tablespoons grade C maple syrup
100 g smoked tofu, thinly sliced
a large handful of fresh baby spinach, cleaned
extra virgin olive oil, to taste
a few pomegranate kernels
Makes 2 servings.
Place the sliced leek in a bowl, add half of the lemon juice and salt and let marinate for about 45 minutes. In another bowl, place the pear slices, add the remaining lemon juice and maple syrup and set aside for about 30 minutes. Sauté the tofu in very little olive oil until brown on both sides then remove form heat and set aside. To assemble your salad, mix the leek, pear, tofu and spinach and add some olive oil. Garnish with the pomegranate kernels and serve.