8 cherry tomatoes, halved
½ cucumber, chopped
100g/3½oz mixed leaf salad
8 green or black olives, chopped
2 tbsp balsamic glaze
salt and freshly ground black pepper
2–3 tsp cornflour
1 tbsp olive oil
1 tsp dried oregano
50g/1¾oz mixed seeds
200g/7oz medium-firm tofu
50g/1¾oz vegan cheddar, grated (see tip)
3 sun-dried tomatoes, chopped