Feby’s I Love Long Days Crunchy Green Salad (with Tempeh)

INGREDIENTS

Tempeh Marinade

• ½ block Reculture tempeh (about 140 g)

• 2 garlic cloves, smashed

• ½ tsp ground coriander (or lightly crushed coriander seeds)

• 2–3 tbsp water

• Salt & black pepper, to taste

• Neutral oil (for frying)

Salad

• 1 shallot, thinly sliced

• 1 (15 oz / 425 g) can garbanzo beans, rinsed and drained

• 1 red or yellow bell pepper, thinly sliced

• A handful of olives, pitted and halved

• A handful of snap peas, thinly sliced

• 2–3 Persian cucumbers, thinly sliced

• A few handfuls of spinach or mixed greens

• ¼ cup crumbled feta cheese (30 g)

• ¼ cup fresh mint leaves, torn

Dressing

• 80 ml (⅓ cup) olive oil

• 2–3 tbsp balsamic vinegar

• 1 tsp Dijon mustard

• 1–2 tsp honey

• 1–2 tsp ume vinegar (optional)

• Zest of ½ lemon (optional)

• Pinch of salt and black pepper

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Serves: 2-4 people

Preparation time: 30 minutes

1. Marinate & Fry the Tempeh. Cut tempeh into half-inch cubes or matchsticks. Toss with garlic, coriander, water, salt, and pepper. Let marinate for about 15 minutes. Heat a few tablespoons of neutral oil in a skillet over medium heat. Shallow-fry the tempeh until golden on all sides, adding more oil if needed. Transfer to a paper towel to drain.

2. Make the Dressing. Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, and optional ume vinegar and lemon zest. Season with salt and pepper to taste.

3. Assemble the Salad. In a large bowl, combine the shallot, garbanzos, bell pepper, olives, snap peas, cucumbers, and greens. Add the fried tempeh and toss gently with the dressing. Top with feta and torn mint. Enjoy!

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