• Serves: 10


  • 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.


  • 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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