Kūmara and tofu salad with a bbq sauce vinaigrette 

To celebrate our new Wilson Barbecue X Wellington Chocolate Factory we have whipped up this salad. The chocolate rub on the kūmara brings out a lovely earthy flavour and this salad is perfect for summer and winter!

Perfect for preparing earlier in the day, just save the vinaigrette until it’s time to serve so the salad doesn’t go soggy.

Ingredients

  • Wilson Barbecue X Wellington Chocolate Factory Chocolate Rub

  • 2 medium kūmara - diced

  • 300g firm tofu - diced

  • 400g baby spinach 

  • 1/4 small red onion - thinly sliced

  • 2 tbsp toasted pumpkin seeds

  • 2 tsbp olive oil

Barbecue sauce vinaigrette Ingredients

  • ½ cup Wilson Barbecue X Wellington Chocolate Factory bbq sauce 

  • ¼ cup olive oil 

  • ⅓ red wine vinegar. 


Method

  1. Generously season the kūmara with the Chocolate Rub and 1 tbsp of olive oil and smoke at 300f for approx 1 hour until cooked. If you need to speed up the process give it some time in the smoker to give it that delicious smokey flavour and then move to the oven.

  2. While the kūmara is cooking generously season tofu with chocolate rub and pan fry until cooked and golden.

  3. Use the same frying pan to lightly toast pumpkin seeds.

  4. While the kūmara continues to cook place all of your vinaigrette ingredients into a bowl and whisk.

  5. Build you salad by starting with a base of spinach followed by red onion, kūmara, tofu, pumpkin seeds and a good drizzle of the bbq vinaigrette.

Wilson BarbecueComment