Rainbow fonio salad

Serves 4

Gluten-free

Prep time: 35 minutes (10 minutes the day before to make pickle)

Cook time: 30 minutes

Total: 1 hour 35 minutes

Fonio a popular ancient grain used in West Africa and it's packed with nutrients and high in protein. Similar to couscous and quinoa – however it’s a lot more climate-friendly as it’s a low-intensity crop to grow, using less resources like water and low-intensity farming. This salad, showcasing seasonal summer British vegetables really highlights the wide variety of colour you can pack into your meals.

Ingredients

Pickled Radish – do at least 24 hours before

• 300 g washed and sliced radish
• 125 ml white wine vinegar
• 250 ml water
• 1 tbsp salt
• 1 tsp granulated sugar

Suya spiced marinating tofu 

• 396g Cauldron Authentic Tofu (1 pack)
• ½ tsp ginger powder
• 1 tsp smoked paprika
• ½  tsp all-purpose seasoning
• ¼  tsp all-spice
• ¼  tsp thyme
• ½  tsp cumin
• Pinch of black pepper
• Pinch of salt
• 2 tbsp soy sauce
• 2 tbsp vegetable oil

Making of Fonio grain

• 110 g fonio
• 300 ml stock water (230 ml of water, 1 tsp stock powder)
• 1 tsp olive oil
• ¼  tsp salt

Vegetables to marinade

• Beetroot – roasted and glazed
• Courgettes – marinated and roasted
• Pinch of salt
• 4 tbsp olive oil
• 3 sprigs thyme
• 3 tbsp maple syrup – on beetroot only

White bean dressing 

• Aquafaba from 1 tin of chickpeas – drain and use the liquid
• 1 tin of butterbeans
• Juice of 1 lemon
• 200 ml olive oil
• Pinch of salt

Dressing the salad  

• Spinach – fonio to sit on
• Tomatoes – cherry toms, quartered

Method

Pickled radish – do at least 24 hours before

1. In a saucepan over medium heat, combine the vinegar, water, sugar and salt, stirring to dissolve the sugar and salt. Increase heat to high, bring to a boil and remove from the heat. 
2. Thoroughly wash and dry a 500 ml glass jar with an air-tight lid.

   Tip: Don’t use plastic or metal containers to store your pickles, as it will affect the taste.

3. Pour hot pickling brine over the sliced radish, then tap and shake the jar gently to disrupt any air pockets before securing the jar with a tight-fitting lid.
4. Refrigerate overnight before enjoying. The pickles will keep in the fridge for a week or two.

Roasting marinated tofu

1. Marinade the tofu with all the spices, soy sauce and vegetable oil. Allow to marinate for at least 1 hour before use.
2. Pre-heat the oven to 180 degrees/gas mark 6.
3. Roast the marinated tofu in the oven for 20 mins. Halfway through, give it a good mix in the tray and place back into the oven.
4. Once roasted, leave to cool.

Marinated vegetables

1. Chop the courgettes to bite size chunks and dress with olive oil and thyme.
2. Peel and chop beetroots to bite size chunks and dress with olive oil and thyme.
3. Pre-heat the oven to 180 degrees gas mark 6.
4. Roast the marinated vegetables in the oven for 20 mins. Halfway through give it a good mix in the tray and place back into the oven.
5. Once roasted, on the beetroot only, drizzle maple on and mix well. Leave to cool.

White bean dressing 

1. Open and drain the chickpea liquid straight into the blender. Reserve the chickpeas for a separate recipe or freeze if not using straight away.
2. Drain the butter beans and place butter beans into the blender with the chickpea liquid.
3. Add the lemon juice and salt and start to blend.
4. Slowly drip feed the oil into the blender until all is used. Blend for a further 1 minute.
5. Place into a clean tub and place in the fridge until use.
6. Store up to 5 days in the fridge. Do not freeze.

Fonio on the Stove Top

1. In a medium saucepan, add water, fonio, olive oil and salt. Bring to a boil.
2. Cover tightly with a lid, simmer on low heat for 1 minute then remove from heat.
3. Let stand covered for 4 minutes (until the water evaporates).
4. Then simply fluff, allow to cool and put to one side.

Plating up

1. Place your cooked fonio at the base of your salad.
2. Place all the vegetables and tofu on top and dress with your white bean dressing.
3. Ready to eat and enjoy!

Recipe written and created by Ngwafu Tansie. Founder of gwafuvegan. As a black queer chef it's fundamental for me to represent within the hospitality industry and showcase my culture. Inspiring younger people that you can be whatever you want to be if you put your mind to it. 

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