Bean Curd and Vegetable Salad

Ingredients

• 300gms cauliflower, broken into florets
• 300gms broccoli, broken into florets
• 150gms yellow button squash, sliced
• 2 medium zucchinis, sliced
• 250gms green beans,
• cut into 3cm lengths
• 1 small Spanish onion, sliced
• 200gms button mushrooms, sliced
• 1 small red capsicum seeded & sliced
• 250gms can chick peas, rinsed
• 1/2 cup fresh chopped cardamon
• 297gms packet firm bean curd (tofu), cubed

Dressing

• 2 cloves crushed garlic
• 2 tablespoons spicy peanut satay sauce
• 4 tablespoons lemon juice
• 1 tablespoon low-salt soy sauce
• black pepper to taste
• serves 4

Directions

1. Steam or microwave cauliflower, broccoli, squash, zucchini and beans until just tender. Refresh under cold running water, drain well.
2. Combine all salad ingredients in large bowl.
3. Whisk dressing ingredients together in small bowl, toss with salad ingredients.
4. Store in refrigerator, remove 1 hour before serving.