Smoky tofu salad, tahini miso dressing, avocado, green beans, sesame and iceberg lettuce

Bring a pot of salted water to the boil.

Preheat oven to 200.

Open and pat the tofu dry, dice and toss with the marinade.

Trim the tops off the green beans. Cut the potatoes in half

Cook the beans in boiling water for 60 seconds, remove and allow to cool. LEAVE THE WATER ON.

Cook the potatoes in gently simmering water for about 15 minutes, until for can pierce with a knife.

Once cooked cut into quarters.

Roast the tofu on baking paper for about 15-20 minutes until crispy. Flip a few times during the cooking.

Cut the avocado in half, remove the stone, scoop out the flesh and dice.

Cut the cucumber in half lengthways and cut into half moons.

Cut the cooked green beans into thirds.

Cut the iceberg in half then thinly slcie.

Place the iceberg on plates, and top with potato, tofu, green beans and avocado. Drizzle over miso tahini sauce, sprinkle over sesame and dig in.