Tofu, Corn and Broccoli Salad

METHOD

1. Prep everything:
   1. Finely grate the lemon rind
   2. Cut the tofu/haloumi into 1cm squares
   3. Cut the broccoli into small florets
   4. Halve the cherry tomatoes
2. Combine the lemon rind, oregano, 1 tbs lemon juice and 1 tsp olive oil in a small bowl. Brush the oregano mixture evenly over the sliced tofu
3. Heat a frying pan over high heat. Lightly spray the corn with oil
4. Cook the corn for 8 minutes, turning, or until tender. Remove from pan
5. Cook tofu or haloumi for 1-2 minutes each side or until lightly browned
6. Steam broccoli over salted boiling water for 3-4 minutes or until tender
7. Meanwhile, whisk the pesto, remaining 1 tbs lemon juice and 1 tsp olive oil in a small bowl until combined
8. Cut the corn cobs into 1.5cm-thick rounds
9. Combine the corn, rocket, tomato and asparagus in a bowl
10. Divide among serving plates or place on a large platter
11. Top with the tofu or haloumi and drizzle with the pesto dressing
12. Serve sprinkled with parmesan