for 4 person

Tofu

1 tbsp	tomato puree
3 tbsp	olive oil
2	garlic cloves, squeezed
5 sprig	oregano, finely chopped
1 tsp	fennel seeds, crushed
½ tsp	salt
a little	pepper
200 g	tofu, cut into sticks
1 tbsp	oil

Summer rolls

12	rice paper
1 bunch	radish, sliced
1	red pepper, cut into sticks
100 g	strawberries, in slices
60 g	dried tomatoes in oil, drained, cut into strips
1 bunch	basil, leaves torn off
3 sprig	oregano, leaves torn off

Tomato dip

1	tomato, finely grated
1	garlic clove, finely grated
2 tbsp	tomato puree
1 tbsp	olive oil
¼ tsp	chilli flakes
	salt and pepper to taste

How it's done

Tofu

In a small bowl, mix the tomato puree with all the other ingredients up to and including the pepper. Carefully mix in the tofu, leave to marinate for approx. 30 mins. Heat the oil in a non-stick frying pan. Fry the tofu in batches for approx. 5 mins. all over. Remove and set aside.

Summer rolls

Dip a sheet of rice paper in warm water for approx. 30 secs. then place on a damp cloth. Place a little of the radish, peppers, strawberries and tomatoes in the middle of the rice sheet along with two tofu sticks, top with herbs. Fold the sides of the rice paper inwards, then roll up tightly from the bottom. Place the summer rolls on a platter, cover with a damp tea towel. Repeat the process with the remaining rice sheets and ingredients.

Tomato dip

Mix the tomatoes, garlic, tomato puree and oil, season. Serve the dip with the summer rolls.

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