1 handful of spinach
125g tofu cut into small cubes
1 tablespoon soy sauce
1 teaspoon turmeric and Iswari black pepper
1/2 sweet potato peeled and diced
1/2 carrot peeled and diced
20g purple cabbage cut into julienne strips
1 tablespoon sliced orange pepper
2 tablespoon fresh red fruit
Olive oil
1 teaspoon dried rosemary
SAUCE INGREDIENTS
1/2 tablespoon olive oil
1/2 teaspoon Dijon mustard
1/2 tablespoon balsamic vinegar
1 tablespoon orange juice
1 tablespoon lemon juice
Salt
Pepper
FOR THE LEAF: