Peach, tofu, avo and pear sweet spring salad

Aka the best accidentally delicious lunch ever

Today I wanted to use the little honey posts I purchased earlier today from the Arataki Honey Farm. My initial thought was to try and recreate a salad I had read on Undressed Skeleton which included pears dipped in honey, coated in coconut. But then I got home and realised we didn’t have any coconut. So this is what I used:

  • 1/4 avocado, cut into cubes
  • 5 slices of peach, cut into cubes (from a tin)
  • 1/2 nashi pear, cut into cubes
  • 1/4 of a TONZU vegetarian luncheon roll, diced
  • 1 asparagus cut into 2 cm lengths
  • 3/4 cup of diced pumpkin
  • handful of baby spinach leaves
  • Cinnamon
  • Drizzle of Kamahi honey (courtesy of the Arataki Honey Farm!)

honey avocado peach tofu

1) Roast pumpkin with cinnamon sprinkled on top at 180 degree Celsius for about 15-20 minutes. Add asparagus for last 10 minutes.

2) Add all ingredients to your serving bowl and drizzle with honey to serve.

Very refreshing and delicious! I will definitely be making it again.

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