Chimichurri tofu with grilled asparagus and fennel salad

Instructions

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1 Make couscous according to packet instructions. Fluff grains with a fork, then set aside.

2 Place parsley, coriander, chilli and garlic in a food processor and process for a few seconds or until finely chopped. Add vinegar, olive oil and 1–2 tablespoons hot water and process again until mixture is smooth and pesto-like in consistency.

3 Preheat a barbecue hotplate or chargrill pan over high heat. Cut tofu into eight 1cm-thick slices. Lightly spray with oil, add to pan and cook for 2 minutes each side. If hotplate or chargrill pan is large enough, add asparagus at the same time and cook for 1–2 minutes each side or until charred and tender. Transfer tofu to a plate and set aside.

4 Transfer asparagus to a large salad bowl. Add tomatoes, fennel and baby rocket. Drizzle over chimichurri, gently tossing to combine.

5 Divide salad among four serving bowls. Top with tofu and serve with couscous on the side.