Grilled vege and tofu stack

Photographer: Mark O'Meara

Serves: 4

Time to make: 30 mins

Ingredients

2 (250g) kumarasweet-potatoX, peeled, thinly sliced
400g firm tofu, halved horizontally, cut diagonally into 8 triangles
2 medium courgettezucchiniXszucchini, summer squashX, thinly sliced diagonally
4 cups baby rocketarugulaX
100g oil-free roasted red capsicum, cut in strips
50g feta, crumbled
3 tablespoons basil pesto

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Instructions

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1 Heat a grill pan or barbecue hotplate to medium-high. Spray kumara, tofu and courgette with olive oil and cook in batches for 3-4 minutes per side, or until tender and lightly charred.

2 Divide baby rocket, firm tofu, kumara, courgette and roasted red capsicum to form a stack on each serving plate. Scatter over feta, drizzle with pesto and serve.

Variations

Make it gluten free: Check tofu and pesto are gluten free.

Nutrition Info (per serve)

Calories 337 cal

Kilojoules 1410 kJ

Protein 20 g

Total fat 18 g

Saturated fat 4 g

Carbohydrates 20 g

Sugar 7 g

Dietary fibre 5 g

Sodium 300 mg

Calcium 380 mg

Iron 6.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.