Preheat the oven to 200°C/400°F/Gas mark 6 and line a roasting tray with baking parchment.

We’ll begin with the besto pesto in this booko. In a food processor, blitz up the basil, mint, seeds, breadcrumbs, nutritional yeast, garlic, half the lemon juice and 3 tablespoons of the olive oil into something that resembles pesto.

For this, you’re aiming for a paste consistency. Season it to your taste buds. Pour three-quarters of the pesto into a jug, then add the ice-cold water, the remaining lemon juice and olive oil and a pinch of salt to the jug. You should have a dressing consistency. Pop that in the fridge.

Drain, then tear up the extra-firm tofu into rough pieces in whatever size you fancy, then put those in a large mixing bowl.

Add the paste version of the pesto from the food processor and mix it deep into the tofu. Pop the pieces on the lined roasting tray and bake in the oven for 20 minutes.

We now can stick the grains in a saucepan filled with boiling water which will be salted and also have some lemon juice squeezed in. Boil, then after 10 or so minutes, you should have cooked grains.

Chop the cherry tomatoes in half, and I think that’s enough prep until everything’s ready.

Plate up. Add the grains to the bottom of a bowl, then the tofu, rocket and tomatoes go on top in whatever way you fancy styling.

Finish with the remaining jug of pesto dressing, as well as a drizzle of balsamic glaze if you like.