CSIRO Low Carb Diet – Quick and Easy
Grant Brinkworth & Pennie Taylor
Pan Macmillan Australia
Vegetable and Lentil Tabbouleh
400 g ﬁrm tofu, sliced
4 zucchini, thinly sliced diagonally
640 g fresh vegetable and lentil salad
250 g cherry tomatoes, halved
1 small bunch ﬂat-leaf parsley, stems and leaves ﬁnely chopped
¼ cup (60 ml) fat-free Italian dressing
Preheat the chargrill plate on a barbecue to medium–high.
Add the tofu and zucchini and cook, turning occasionally, for 5 minutes or until golden and just cooked. Transfer to a large bowl.
Add the remaining ingredients and toss to combine. Season with freshly ground black pepper and serve.