Olympic inspired vegan summer cookery

Ingredients

For the salad

• 50g walnuts
• ¼ cucumber
• ½ fennel, very thinly sliced/shredded
• 85g watercress, thick stalks removed
• 1 round green lettuce, washed and dried
• 150g blackberries, washed and dried
• 150g raspberries, washed and dried
• 150g silken tofu*
• 5 ½ tbsp good quality French dressing
• 1 slightly rounded tbsp caster sugar

For the piperade

• 1 onion
• 1 red pepper
• 1 yellow pepper
• 1 clove of garlic
• 4 tbsp olive oil
• 4 tomatoes
• 1 tsp mixed dried herbs
• 350g tofu
• 1 tsp turmeric
• Pinch smoked paprika

For the milkshake

• 500ml/ ¾ pint chilled sweetened soya milk or unsweetened with a little dash of maple syrup
• 1 banana
• 1 tbsp smooth peanut butter
• 1 tbsp cocoa powder