Tempeh salad

“Tempeh is made from fermented soya beans and is rich in prebiotic fibre that can benefit the gut bacteria. Tempeh has been shown to have anti-inflammatory effects, may improve cognition and support digestive health.” Dietitian Dr Sarah Schenker

Gluten free, dairy free.

Ingredients

• 100 g tempeh, cut into 2cm cubes
• 1 tbsp coconut oil
• 2 large handfuls mixed salad leaves
• 1 small handful young coriander leaves, whole
• 1 spring onion, thinly sliced on the diagonal
• 5 radishes, thinly sliced
• 1 small mango, cubed
• 1 small avocado, cubed
• 5 cherry tomatoes, quartered
• 2 tbsp sweet chilli sauce
• 1 tsp lemongrass paste
• 1 tsp garlic paste
• 1 tsp 1 tsp fish sauce
• - Juice of half a lime
• - Handful of coriander leaves
• 1 tbsp toasted sesame seeds

Instructions

1. Heat the coconut oil in a frying pan and add the tempeh cubes. Fry for 5 minutes, turning occasionally to ensure the cubes are golden on all sides. Season well with a pinch of salt and freshly ground black pepper.

2. Arrange the salad ingredients in a large bowl and add the tempeh.

3. Place the chilli sauce in a bowl with the lemongrass, garlic, fish sauce and lime and whisk together to make a dressing.

4. Drizzle over the dressing and sprinkle with the coriander leaves and the toasted sesame seeds.

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