Quince salad

It's quince season! Lovers of this fruit are not limited to using quince only in jellies or jams. This salad is proof that there are less obvious combinations that work incredibly well. The sweetness of the quince and dried figs contrasts with the saltiness of the soy sauce used to season the tofu. The dried tomatoes bring a Mediterranean touch. The arugula grants freshness and lightness to the salad.

Ingredients:

1/2 quince

1 small strip of lemon rind

300 gr (10.58 oz) tofu

2 Tbsp extra virgin olive oil

3 Tbsp soy sauce soup

8 dried figs

4 sun-dried tomato petals

80 gr (2.82) arugula

1 handful of fresh parsley

1 handful of fresh coriander

1 tsp ground sweet pepper

salt and black pepper to taste

Instructions:

- Peel half quince. Cut the half into two large pieces. In a small pot, put boiling water with the strip of lemon rind. When the water is boiling, add the quince and let it cook for about 25-30 minutes, or until the quince is cooked through. Drain the water well. Let the quince cool down and then cut it into small cubes.

- With your hands, crumble the tofu and set it aside. Alternatively, you can use a grater.

- In a skillet, add 1 tablespoon of olive oil, the soy sauce and the tofu. Season with sweet pepper and black pepper. Sauté the tofu over medium heat until golden (approx. 4-5 minutes), stirring frequently. Let it cool a little.

- Cut the dried figs and sun-dried tomato petals into small pieces and reserve.

- Wash and chop the parsley and the coriander.

- Wash the arugula well and then place it in a large bowl. Add the quince cubes, tofu, figs, sun-dried tomatoes, parsley and coriander. Mix everything carefully. Season with 1 tablespoon of olive oil and, if necessary, adjust the seasonings (salt and pepper) to taste.

Enjoy! :)