Warm Legume and Fried Tofu Salad | RICARDO

Ingredients

• 1 tbsp mustard seeds
• 1 tbsp coriander seeds
• 2 tsp cumin seeds
• 1 cup (140 g) butternut squash, peeled, seeds removed and diced
• 3 tbsp (45 ml) olive oil
• 6 green onions, thinly sliced
• 1 garlic clove, finely chopped
• 1 can (19 oz/540 ml) chickpeas, rinsed and drained
• 1 can (19 oz/540 ml white beans, rinsed and drained
• 2 ½ cups (340 g) cherry tomatoes, halved
• ¼ cup (10 g) dill, finely chopped, plus more for serving
• 1 lemon, zest finely grated and juiced
• 1 lb (450 g) firm tofu, patted dry and cut into 4 large slices
• ½ cup (60 g) feta cheese, crumbled
• ¼ cup (40 g) sunflower seeds, roasted
• Lemon wedges, for serving