Dressing:

2 Tbsp balsamic vinegar

1 tsp each of salt, sugar and cumin powder

1 tsp each ground oregano and basil

1 Tbsp each tomato paste, Braggs liquid seasoning or tamari 3/4 tsp hing (asafoetida)

4 Tbsp olive oil Black pepper and chilli powder to taste

Salad:

400g chunks seasoned and roasted tofu

1 x 420g can brown lentils, drained and rinsed

1 x 420g can red kidney beans, drained and rinsed

Two cups mixed raw or cooked and cooled vegetables such as sliced red pepper, corn kernels, cucumber chunks

A handful each of fresh basil and coriander, roughly chopped

1 large avocado, prepared just before serving