250gr. Egg Free Pasta, cooked according to instructions on packaging
100gr. Tenderstem Broccoli
1 Bundle of Asparagus
4 Baby Marrows, cut lengthways
1 Punnet Mixed Sprouts
For the Slow roasted Tomatoes:
3 Large Tomatoes
4 Cloves of Garlic, peeled
A Few Sprigs of Thyme
Olive Oil for drizzling
For the Mayonnaise:
250gr. Soft Tofu (Silken)
150ml. Vegetable Oil
Juice of 1 Lemon
2 cloves of roasted Garlic or 1 clove of raw Garlic
Salt & Pepper to taste
2Tbsp. Fresh Chives, chopped
Start with the tomatoes: Cut the tomatoes into quarters and place them onto a roasting pan. Drizzle the tomatoes with a good amount of olive oil. Peel the garlic cloves and add them to the roasting pan. Place the fresh sprigs of thyme between the tomatoes and season them with salt & pepper.
Roast the tomatoes in a pre-heated oven of 120ºC for 2 hours or more.
For the vegetables: Lightly steam or blanch the vegetables in batches until al dente and then refresh in ice cold water. Remove the vegetables after a few minutes and allow them to drain while you heat up a griddle pan until very hot.
Lightly oil and season the vegetables and grill them in batches for a few minutes until lightly charred. Allow to cool.
Add the cooked pasta to a large mixing bowl. Lightly drizzle the pasta with olive oil to make sure they don’t stick together.
Roughly chop the vegetables and add them to the pasta, stir to combine and set aside.
Place all the ingredients for the mayonnaise in a blender and process until smooth. Spoon some of the mayonnaise over the pasta and vegetables and mix until you’ve got the balance of mayonnaise, pasta and vegetables that you prefer.
Add the fresh chives and spoon the salad into your serving bowl. Scatter the roasted tomatoes over the salad and drizzle some of the pan juices over for extra flavour.