Vegan Ota (raw fish salad)

Tofu Bolognese


1x Eggplant

1x Tomato

1/2 onion

1x Yellow Capsicum

1x Cucumber

½ Lemon

1x coconut cream



1. Wash & dice vegetables into a salad bowl

2. Soften and lightly brown eggplant in the frying pan with a drizzle of oil

3. Dice the eggplant and add to the vegetables

3. Add coconut cream to the diced vegetables and combine well

4. Squeeze 1/2 a lemon and Himalayan salt to taste

Serves: 5

Serve with taro, green banana, kumara or pumpkin

Source: Rebecca Fa’avaoga