Young, tender spinach leaves make a change from lettuce and are delicious served with
avocado, cherry tomatoes and radishes in a tofu sauce.

1 large avocado
Juice of 1 lime
225 g/8 oz fresh baby spinach leaves
115 g/4 oz cherry tomatoes
4 spring onions, sliced
1/2 cucumber
50 g/2 oz radishes, sliced

For the dressing
115 g/4 oz soft silken tofu
45 ml/3 tbsp milk
10 ml/2 tsp prepared mustard
2.5 ml/l/2tsp white wine vinegar
Pinch of cayenne, plus extra to serve
Salt and freshly ground black pepper
Serves 2-3
Cut the avocado in half, remove the stone, and strip off the skin. Cut the flesh into slices. Transfer to a plate, drizzle over the lime juice, and set aside.
Wash and dry the spinach leaves. Put them in a mixing bowl.
Cut the larger cherry tomatoes in half, and add all the tomatoes to the mixing bowl, with the spring onions. Cut the cucumber into chunks, and add to the bowl with the sliced radishes.
Make the dressing. Put the tofu, milk, mustard, wine vinegar and cayenne in a food processor or blender. Add salt and pepper to taste. Process for 30 seconds until smooth. Scrape the dressing into a bowl, and add a little extra milk if you like a thinner dressing. Sprinkle with a little extra cayenne, and garnish with radish roses and herb sprigs.

COOK'S TIP
Use soft, silken tofu rather than the firm block variety. It can be found in most supermarkets in long-life cartons.