Korean Honey Mustard Summer Salad Bowl

Serves: 4

This is the perfect accompaniment to barbecues

1 cucumber, cut into matchsticks

2 medium carrots, cut into matchsticks

1 pear, cut into matchsticks

2 radishes

350g firm tofu

2 tbsp vegetable oil

handful of toasted pine nuts

Dressing ingredients:

1 tbsp Maille Honey Mustard

1 tbsp runny honey

1 tbsp rice vinegar

1 tbsp mirin or sweet rice wine

1 tbsp water

1 tsp sesame oil

Start off by preparing your vegetables. Cut the cucumber, carrots and pear (peeled) into matchsticks. Thinly slice the radishes.
Mix Maille Honey Mustard, mirin, rice vinegar, water and honey together until combined. Drizzle the sesame oil in last and mix.
Remove tofu from the packaging and pat dry. Slice the tofu into bite size pieces. Heat two tablespoons of oil, add the tofu and cook on medium heat for five minutes until golden brown all over.
Toss the vegetables in a large bowl with the dressing. Top with the tofu and scatter over the pine nuts. Serve with the honey mustard dressing.