Roasted Veggie Salad

1 block (454 g) of firm spicy tofu

1 cup (250 ml) of orzo

1 zucchini

1 tray (250 g) of cherry tomatoes

1 tray (227 g) of white mushrooms

1 container (200 g) of bocconcini cheese pearls

1 bunch of fresh basil leaves

1 pepper

1 cucumber

2 tablespoons (30 ml) of roasted camelina seeds Signé caméline

Salt & pepper to taste

[Dressing]

2 tablespoons (30 ml) of roasted camelina oil Signé caméline

1 1/2 lime, squeezed (for the juice)

1 teaspoon (5 ml) of Sambal oelek

Salt & pepper to taste

1. Cook orzo in salted water.
2. Cut the cherry tomatoes, zucchini, basil, mushrooms, cucumber and pepper.
3. Mix all the dressing ingredients together.
   
4. In a large bowl, combine all the salad ingredients and dressing.