Roasted Vegetable Salad With Tofu & Chickpeas – Christine Bailey

Ingredients

• 1tbsp olive oil
• 125g packet of fine asparagus spears, cut into 4cm pieces
• 1 small onion, halved and thinly sliced
• 2 courgettes
• 1 red pepper
• 1 yellow pepper
• 200g sun dried tomatoes in oil, drained
• Bag of baby spinach leaves or mixed salad leaves
• 1 x can (400g) chickpeas drained
• 1 x packet of firm tofu (350g)
• Salt and black pepper
• 1 garlic clove, crushed
• 100ml extra virgin olive oil
• 2tbsp red wine vinegar
• 2tbsp balsamic vinegar
• 1tsp Dijon mustard
• pinch of stevia
• Salt and pepper