Warm autumn salad

• 3 carrots
• 2 onions
• 200 g cooked chickpeas (or canned)
• 150 g smoked tofu
• 50 g nuts
• 2 tbsp olive oil
• Salt and pepper, to taste

For the dressing:

• 1 tbsp mustard
• 1 tbsp agave syrup
• 2 tbsp olive oil
• 2 tbsp water

1. Cut the carrots into sticks, similar to French fries, and chop the onions into larger pieces. Dice the smoked tofu into cubes as well.
2. Line a baking tray with parchment paper and drizzle with a little olive oil.
3. Place the carrots, onions, chickpeas, and tofu on the tray. Season with salt, pepper, and paprika (skip adding extra salt to the tofu if it’s already salty) and drizzle a little more olive oil on top.
4. Bake in a preheated oven at 180°C (350°F) for about 25 minutes, until the vegetables are tender and lightly browned. Add the nuts to the tray during the last 5 minutes of baking so they toast lightly without burning.
5. Meanwhile, prepare the dressing: whisk the mustard with olive oil gradually until you get a smooth, creamy emulsion. Then stir in the agave syrup and water, mixing well until combined.
6. When the vegetables are done, remove the tray from the oven, sprinkle with fresh chopped parsley, pour the dressing over, and gently toss so the flavors meld together. Serve the salad warm.