The new vegetarian: grilled tofu and tapenade with a salad of mangetout, fennel, radish and artichoke 250g (9oz) black olives, or 150g (5½oz) pitted 15g (½oz) salted capers, soaked for 10 minutes 1 lemon 1 tbsp chopped basil, plus more to garnish 8 tbsp extra-virgin olive oil 400g (14oz) mangetout 2 heads fennel 12 radishes 300g (10½oz) chargrilled artichoke hearts in oil, drained 500g (1lb 2oz) tofu 1½-2 tbsp sun-dried tomato paste ½ tsp tamari soy sauce 1 garlic clove, crushed lemon wedges, to serve Start by making the tapenade. Crush the pitted olives and drained capers using a pestle and mortar, hand-held mixer or food processor. Add the grated zest of half a lemon and the basil and gradually incorporate 6 tbsp of the olive oil until well blended. Place in a bowl, apply clingfilm directly to the surface to keep it from drying out and set aside. Boil the mangetout for two minutes; they should remain crunchy. Drain and rinse under cold water. Halve, core and finely slice the fennel. Finely slice the radishes. Place the mangetout, fennel, radishes and artichoke hearts in a bowl, season with lemon juice and 1 tbsp of extra-virgin olive oil (not too much as the artichokes already contain oil). Season well and set aside. Preheat the grill to maximum. Cut the tofu into chunks, about 4cm (1½in). Mix the tomato paste, tamari, garlic and final tablespoon of olive oil in a bowl. Add the tofu, season and toss. Spread the chunks on a non-stick baking-tray or some foil and grill for two minutes. Turn and grill for a further two minutes. Serve the grilled tofu pieces topped with some tapenade and salad on the side. Garnish with basil leaves and wedges of lemon.