This high-protein salad combines baked tofu, crunchy chickpeas and a creamy tahini dressing to create a fresh, nourishing dish. It’s a feast for the eyes, is simple to make and loaded with great nutri

Ingredients 80g rice vermicelli noodles1 litre vegetable stock1 garlic clove, crushedA thumb-sized pieceof ginger, grated1 tsp soy sauce6-8 baby sweetcorn, slicedin half lengthways80g mange tout, trim

Slimming World SPECIA

INGREDIENTS 80g rice vermicelli noodles1 litre vegetable stock1 garlic clove, crushedA thumb-sized pieceof ginger, grated1 tsp soy sauce6-8 baby sweetcorn, slicedin half lengthways80g mange tout, trim

SERVES 2 | PREP 5 MINS | COOK 25 MINS | EASY 1 tbsp olive oil200g chantenay carrots, quartered lengthways500g mixed mushrooms, roughly torn (we used a combination of button, chestnut, oyster, shiitake

By Discover Great Veg (discovergreatveg.co.uk) Serves 4 | Prep 10 mins | Cook 20 mins 1 tbsp olive oil1 large onion, finely sliced4 garlic cloves, crushed400g mixed mushrooms, sliced (button,chestnut,