Tempeh & Cauliflower Salad

A fresh, delicious and meat free meal with plenty of veg!

Serves 4

Preparation Time: 30mins


INGREDIENTS:

  • 1 Cauliflower (chopped into florets)

  • 4 Cup Leafy Salad Mix

  • 1 Small Red Onion (thinly sliced)

  • 1 Lebanese Cucumber (thinly sliced)

  • 1 Handful Spring Onion (thinly sliced)

  • 1 Handful Flat Leaf Parsley (chopped)

  • 1 Handful Mint

  • 2 tablespoon Table of Plenty Pistachio Dukkah

  • 1/4 cup Cobram Estate Extra Virgin Olive Oil

  • 100g Dodoni Goat Cheese

  • 1/2 Lemon (juiced)

  • 1 Tablespoon Raw Honey

  • 1/4 Cup Pepitas

  • 1/4 Cup Walnuts (chopped)

METHOD:


Step 1

Preheat fan forced oven to 200 degrees celcius and line a baking tray with brown baking paper. Add the cauliflower into a bowl and give it a generous drizzle with olive oil (about 1/8 cup). Sprinkle the Dukkah over it and mix. Put onto the baking tray and place into the over for 25mins (until golden brown). Set it aside to cool once cooked.


Step 2

While the cauliflower is roasting, add a tablespoon of olive oil to a frying pan and turn to medium heat. Chop up the tempeh into squares and cook on the fry pan, tossing regularly. Cook until golden all over (about 5mins). Take off the heat once cooked.


Step 3

In a bowl layer the salad leaves, cucumber, onion, spring onion, mint and parsley. Add the cooked tempeh and cauliflower. Give it a gentle toss to combine. Crumble the goat cheese over the top.


Step 4

In a small jug, glass or jar combine the lemon juice, honey and 1/8 cup olive oil with a fork. Drizzle it over the salad and then top with the walnuts and pepitas. Serve.