This is one of my fav lunches during detox and I just had to share it with you! All the ingredients are organic and sourced from my local markets – I am especially excited to see the finger limes back in season. These beautiful little things will delight you – they are like an explosion of citrus and a burst of freshness!

Ingredients

1 cucumber1 carrot1 small beetroot½ red cabbage40gr broccoli sprouts½ bunch flat leaf parsley1 large finger lime100gr organic firm tofu, cut into slicesSesame seeds

MethodMarinate tofu in tamari and extra virgin olive oil for 4 hours. Grill for 3 minutes on each side. Grate carrot and beetroot into a stainless steel bowl. Slice the cucumber and red cabbage finely (I use a Moulis for this). Add to bowl along with broccoli sprouts and pearls from the finger lime. These are just sublime and pop in your mouth just like caviar! Slice the tofu into small bite sized pieces and add to salad. Finely chop parsley and add. Make your favourite dressing. I use a teaspoon of my home made pesto with some additional extra virgin olive oil. To finish, lightly toast sesame seeds for 30 seconds and sprinkle over the top.