Plate expectations: Rojak salad

Plate expectations: Rojak salad

Our in-house chef Denise Phillips serves up her latest delicious recipe

Originally from Singapore, this salad brings together fruit, vegetables and crispy tofu, so is suitable for vegans, gluten-free and dairy-free guests too! It’s a sweet and spicy salad that is ideal as part of a buffet, or enjoyed as a healthy side dish with your main course.

The dressing uses tamarind, which is a seed pod from the tamarind tree.

This has a unique sweet and sour flavour and used is extensively in Asian and Indian cooking.

It can be found in a jar as a paste or as a block.

Preparation time: 20 mins Cooking time: 10 mins Serves: 6


  • 2 large ripe mangoes
  • 150g radishes – finely sliced
  • 1 cucumber – deseed and cubed
  • 1 ripe pineapple – peeled and cubed
  • 125g baby spinach
  • 350g firm tofu
  • 1 fresh red chilli – deseeded and finely chopped
  • 100g unsalted peanuts
  • 4 tablespoons vegetable/ rapeseed oil


  • 2 limes
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons runny honey
  • 1 teaspoon chilli paste
  • 1 teaspoon tamarind
  • 1 teaspoon light brown sugar

Garnish: Sprigs of mint


  1. For the dressing, combine the zest from 1 lime and all of the lime juice with the remaining dressing ingredients. Season to taste with sea salt and black pepper. Transfer to a jug and set aside.
  2. Slice the cheeks from the mango and finely slice each one into lengths, removing the skin.
  3. Mix the mango, radish, cucumber, pineapple and spinach in a salad bowl.
  4. Cut the tofu into 2cm cubes. Finely slice the chilli.
  5. Preheat the oven to 200°C. Place the peanuts on a tray and toast for about 10 minutes. Set aside.
  6. Add the oil to a frying pan and sauté the tofu. Fry for about 10 minutes,or until deep golden on all sides. Sauté the chilli for 2 minutes so just soft.
  7. Remove and leave to drain on kitchen paper, then scatter on top of the fruit.
  8. Drizzle over the dressing and top with the toasted peanuts and sprigs of mint.
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