Tempeh Salad

Ingredients (Serves 4)

• 200g tempeh, cut into chunks

• 3 tsp salad oil of your choice

• 2 tbsp Greek yogurt

• 1 tbsp milk or plant-based milk

• 1/3 tsp apple cider vinegar

• 1 garlic clove, crushed

• 1 tsp salt and 1 tsp black pepper

• 200g mixed salad greens

• 6 cherry tomatoes, halved

• ½ avocado, diced

• 100g beetroot, cut into strips

Instructions

1. Pan-Fry the Tempeh Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the tempeh chunks and cook, stirring occasionally, for about 5 minutes until they are evenly golden and crispy.

2. Make the Dressing In a small bowl, whisk together the remaining salad oil, Greek yogurt, milk, apple cider vinegar, crushed garlic, salt, and black pepper until smooth. This creamy dressing will coat your veggies perfectly.

3. Assemble the Salad Base Arrange the mixed salad greens, cherry tomatoes, beetroot strips, and avocado on a large serving plate or in a salad bowl.

4. Add the Tempeh Scatter the warm, golden tempeh chunks over the salad for a hearty topping.

5. Finish with Dressing Drizzle the creamy dressing over the salad, making sure to coat all the ingredients evenly. Serve immediately and enjoy!