Recipes
Spiced Tempeh with a kale & roasted chickpea salad and a coriander & ginger dressing
Ingredients
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500g kale picked
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500g tempeh
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100g rapeseed oil
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50g sesame seed oil
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30g sweet chilli
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60g soy sauce
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1kg of drained chick peas
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250g sweetcorn
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250g grated carrot
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10g toasted cumin seeds
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5g toasted fennel seeds
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10g toasted sesame seeds
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75g maple syrup
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Dressing
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2 cloves of garlic finely grated
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100g rice wine vinegar
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100g sesame oil
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100g rapeseed oil
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50g hot sauce
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50g ginger finely grated
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25g Coriander
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Season to taste
Method
- Toss the kale in the rapeseed oil and bake in an oven at 150c for about 10-15 minutes, until the edges are starting to turn brown and crisp.
- Mix the chickpeas, maple syrup and seeds.
- Roast at 200c for 5 minutes then add the sweetcorn and return for 8 minutes.
- Slice the Tempeh thinly and heat the sesame oil in a pan.
- Fry for 30 seconds and turn.
- Once you have turned, carefully add the soy sauce and sweet chilli to glaze the tempeh.
- In a bowl mix the chickpeas, kale and carrots
- Top with the tempeh.
- Add the dressing as needed.
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