Tempeh salad and tahini sauce

Tempeh is a traditional Indonesian soy based product. It uses the whole soy bean and therefore has quite a nice firm texture. You can find this product in most health shops. 

This salad is a great to share as a side dish or as a main where you can munch it all to yourself!

The salad

A few handfuls of little gem lettuce leaves 

A few tablespoons of cooked chickpeas 

A tomato 

Three sticks of tempeh 

A few sprigs of parsley 

The tahini sauce 

A tablespoon of tahini 

A clove of garlic 

A glug of olive oil

Juice of a half a lemon 

A pinch of salt and pepper

  • Fry your sticks of tempeh in a few drops of oil, fry until crispy.
  • Rise and drain the lettuce leaves. There’s no need to chop them up, just place evenly around the plate. 
  • Chop tomato into smallish cubes and scatter over the leaves. 
  • Scatter a few tablespoons of chickpeas over the salad. 
  • Chop the parsley finely and sprinkle evenly around the plate.
  • Cut up the tempeh into chunks and scatter over the salad.  
  • Now move on to the tahini sauce. Add the tahini into a small bowl or dish.
  • Add a pinch or too of salt and pour in the lemon juice
  • Crush the garlic (with a press) into the mixture. 
  • Add a few glugs of olive oil and whisk with a fork until smooth. If the mixture is too viscous add a few tablespoons of tepid water. 
  • Add to the salad and boom, you’re done! 



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