• Preheat the oven to 220°C/200°C fan-forced. • Cut plain tofu (see ingredients) into 2cm chunks. • Cut pumpkin into 1cm-thick wedges. • Place pumpkin on a lined oven tray. Season with salt and drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. • Remove from oven and sprinkle with everything garnish to coat. TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!

• In a small bowl, combine the soy sauce, honey and vinegar. • When the pumpkin has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Remove from heat and add honey-soy mixture, turning salmon to coat. Transfer to a plate. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil.
• When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a paper towel-lined plate. TIP: Patting the skin dry helps it crisp up in the pan!

• Meanwhile, thinly slice cucumber into rounds. Roughly chop tomato. • In a large bowl, combine cucumber, tomato, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste.

• Divide glazed salmon, tofu, seeded roast pumpkin and garden salad between plates. • Spoon over any remaining glaze. Enjoy!