I try my best not to waste food and thus came up with another way to eat the okara (soy bean pulp) that I had left over from the soy milk I made on Saturday morning. I have already tried stir frying okara with vegetables and this I used it in a salad paired with couscous for my brown bag on Monday and Tuesday.

To season the okara, I heated it up in a pot and while doing so, added soy sauce, Worcester sauce, sesame oil, chilli oil, ground black pepper and grounded ginger to it. When it was done, I mixed it in with the couscous, diced tomatoes, grated carrots and baby spinach leaves. To finish off, I squeezed fresh lemon juice into the salad and grounded more black pepper into the lot.

A salad with Japanese, Chinese, Middle Eastern and Mediterranean influence – I think I’m getting better at improvisational cooking!