BBQ Tempeh Salad
Trust us, there's nothing plain or boring about this salad. Made with our BBQ Tempeh Pieces this gut-friendly dish is packed with protein and racks up your plant points too.
Recipe by Better Nature
1 h
Serves:
2
ingredients
- 1 pack (180g) Better Nature BBQ Tempeh Pieces
- 3 tsp oil of your choice
- 400g baby potatoes, cut in half
- 2 tbsp mayonnaise of your choice
- 1 tbsp milk of your choice
- 1/3 teaspoon apple cider vinegar
- 1 clove garlic, crushed
- ½ tablespoon dried parsley
- 1 tsp of salt and 1tsp of pepper
- 170g mixed salad leaves
- 6 plum tomatoes, sliced in two
- 1/2 avocado, sliced into chunks
- 200g sweet corn, drained
instructions
- Preheat the oven to 180°C.
- Place the potatoes into a baking tray with 1 tbsp oil and 1/2 teaspoon each of salt and pepper.
- Place in the oven and bake for 40 minutes until browned.
- Heat 1tbsp of oil in a large pan over medium-high heat.
- Add the BBQ Tempeh Pieces and cook for 5 minutes, turning frequently, until browned.
- Add the mayonnaise, milk, vinegar, garlic, parsley and the remaining salt and pepper into a bowl and mix until a smooth ranch dressing is formed.
- Plate up the mixed leaves, tomatoes, corn and avocado.
- Top with the roast potatoes and BBQ Pieces and drizzle with the ranch dressing.
instructions
- Preheat the oven to 180°C.
- Place the potatoes into a baking tray with 1 tbsp oil and 1/2 teaspoon each of salt and pepper.
- Place in the oven and bake for 40 minutes until browned.
- Heat 1tbsp of oil in a large pan over medium-high heat.
- Add the BBQ Tempeh Pieces and cook for 5 minutes, turning frequently, until browned.
- Add the mayonnaise, milk, vinegar, garlic, parsley and the remaining salt and pepper into a bowl and mix until a smooth ranch dressing is formed.
- Plate up the mixed leaves, tomatoes, corn and avocado.
- Top with the roast potatoes and BBQ Pieces and drizzle with the ranch dressing.
make it with
BBQ Tempeh Pieces
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