Quinoa, poached tofu and shiitake, roast beetroot, wasabi, endive, crispy capers and curry leaves

Poaching, or steaming, tofu gives it a lovely texture. Use a silken tofu rather than a firm yellow tofu as the end result is much nicer for this salad. If you can’t find fresh silken tofu, then you can buy it in a tetra-pak as quality is generally good; these are usually about 300–350g (10½–12oz.), so simply use one packet. Ideally, buy beetroot (beets) with their leaves still on as they’ll be fresher and the leaves are edible, cooked in the same way as spinach. If you’re unable to deep-fry