Following from the chickpea batter mushrooms, it gave me the idea for this warmed tempeh salad. Tempeh is quite a unique flavour which is made a little spicy with the chickpea batter. It’s quite a flavourful dish that also as a bonus, is vegan!

The tempeh battered up could easily be eaten on it’s own on a barbecue, but I think why not treat yourself for lunch and make a spicy alternative salad? The chillies and peppers are roasted throughout this dish to be a bit of spiciness and sweetness, adding a little thinly sliced carrot and sweet corns for an all round flavour explosion.

Add some spicy sweet chilli dressing with ginger for an extra treat!

Serves:

• One

Ingredients:

• 2 tbs chickpea flour/ besan flour
• 4 tbs water
• 1 tsp sage powder
• 1 tsp ground coriander powder
• pinch salt
• 1 tsp moroccan seasoning
• pinch white pepper
• 1 red chilli
• 1 yellow pepper
• small can corn, drained
• 1/2 medium carrot
• 2 handfuls herb lettuce
• 1/3 packet tempheh, sliced into long thin slices

Instructions:

1. In a container, mix the chickpea, herbs, seasoning and water together.  Soak the sliced tempeh overnight (or at least a couple of hours).
2. The next day, cut the pepper into large slices and place the pepper and chilli onto an open fire (gas).  Blacken all the skin and place in a closed container for five minutes.  If you can’t use an open fire, roast your pepper and chilli.
3. Under water, rub the charcoaled skin off entirely.  Slice thinly.
4. Grab a peeler and peel the carrot, setting aside for your salad.
5. Shallow fry the tempeh on each side with olive oil.
6. Mix all ingredients in a large bowl and serve.