- Serves: 10
Ingredients
- 500g kale picked
- 500g tempeh
- 100g rapeseed oil
- 50g sesame seed oil
- 30g sweet chilli
- 60g soy sauce
- 1kg of drained chick peas
- 250g sweetcorn
- 250g grated carrot
- 10g toasted cumin seeds
- 5g toasted fennel seeds
- 10g toasted sesame seeds
- 75g maple syrup
- Dressing
- 2 cloves of garlic finely grated
- 100g rice wine vinegar
- 100g sesame oil
- 100g rapeseed oil
- 50g hot sauce
- 50g ginger finely grated
- 25g Coriander
- Season to taste
Tempeh has a mild, nutty flavour, adding soy and sweet chilli gives it an amazing taste. Add this to a lovely salad and you have a great meal and perfect if you’re looking to reduce the amount of meat you eat.
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.
This dish is best served hot but can be done as a cold salad.
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