Greek Tempeh Pasta Salad

This supercharged pasta salad will put a pep in your step. It's packed with protein and racks up your plant points too. Fresh, simple and tasty, this nourishing salad is perfect for sunny days.

Recipe by Better Nature

Contains: 43g of Supercharged protein

Prep time: 35 min

Serves: 2

Ingredients

• 1 x 180g of our Mediterranean Tempeh Pieces

• 1 tbsp of olive oil

• 120g of fusilli pasta

• 120g of cherry tomatoes, halved

• 120g of cucumber, sliced

• 120g of pitted olives (black or green), drained

• Salt & black pepper to taste

• Some fresh dill to garnish

• Optional: 1 pack of feta cheese of your choice, crumbled or diced

  
  Tzatziki:

•  ½ Greek Yoghurt (250g)

•  ½ of a large cucumber, grated

•  ½ lemon, squeezed

• 2 garlic cloves, minced

• fresh dill, chopped

• salt & black pepper to taste

instructions

1. Cook the pasta according to the instructions on the packaging and let it cool.

2. Fry the Mediterranean Tempeh Pieces in a non-stick frying pan with a tablespoon of oil until golden, stirring occasionally. Set aside to cool down.

3. Halve the cherry tomatoes. Cut the cucumber in half by length and then slice the halves to get half-moon-shaped pieces. Drain the pitted olives. Add all the vegetables into a large mixing bowl. Add in the cooled pasta and tempeh pieces, season with salt and black pepper to taste and toss altogether.

4. For the tzatziki, grate the cucumber with the peel into a bowl, lightly salt it, and let it sit for 10 minutes (the cucumber will let out the excess water). Meanwhile, mince the garlic cloves and add all the other ingredients to a bowl and mix well. Squeeze the excess water out of the grated cucumbers and add them to the bowl, mixing well. If needed, adjust the flavours.

5. Plate the salad, drizzle the tzatziki and top off with fresh dill and crumbled feta cheese.

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