Tempeh with Mediterranean charred vegetables
A mediterranean style salad with charred vegetables (Aubergine, Peppers, Courgette, Kalamata olives) using Better Nature's Mediterranean Tempeh Pieces.
Recipe by Better Nature
25 Mins
Serves:
2
ingredients
- Better Nature Mediterranean Tempeh Pieces
- Extra Virgin Olive Oil
- Pomegranate molasses
- Tbsp Sumac
- Mint
- 1x Red Bell Pepper
- 1x Orange Bell Pepper
- 1x Courgette
- 1x Aubergine
- 40g Pomegranate seeds
- 50g Kalamata Olives
- Salt / Pepper to Taste
instructions
- Preheat the oven grill to char the bell peppers (we want to char and blister the skin of the peppers allowing for the skin to be easily removed). Once the peppers are charred on each side, remove from the oven grill and place in a bowl covered with either a tea towel or plastic cling film. Leave to steam for 5 minutes. Once you remove the peppers from the bowl, remove the charred skin. Remove the seeds and stem. Begin cutting the peppers into strips.
- Heat a griddle pan or bbq to a medium - high heat. Cut the courgette and aubergine into even ¼ inch thicke strips adding salt and olive oil. Place the courgette and aubergine onto the pan or bbq and cook until char stripes are visible and the vegetables are to a desired level of softness. Remove and add to a salad bowl with the peppers.
- Add a tbsp of vegetable oil to a medium - high heat saucepan. Add the Better Nature Mediterranean tempeh bites and saute for 4 - 5 minutes until heated through.
- Assemble the charred salad by adding the Mediterranean bites, courgette, aubergine, peppers strips, olives, pomegranate seeds and mint. Add a tbsp of sumac and drizzle some extra virgin olive oil and pomegranate molasses. Combine thoroughly adding salt and pepper to taste.
instructions
- Preheat the oven grill to char the bell peppers (we want to char and blister the skin of the peppers allowing for the skin to be easily removed). Once the peppers are charred on each side, remove from the oven grill and place in a bowl covered with either a tea towel or plastic cling film. Leave to steam for 5 minutes. Once you remove the peppers from the bowl, remove the charred skin. Remove the seeds and stem. Begin cutting the peppers into strips.
- Heat a griddle pan or bbq to a medium - high heat. Cut the courgette and aubergine into even ¼ inch thicke strips adding salt and olive oil. Place the courgette and aubergine onto the pan or bbq and cook until char stripes are visible and the vegetables are to a desired level of softness. Remove and add to a salad bowl with the peppers.
- Add a tbsp of vegetable oil to a medium - high heat saucepan. Add the Better Nature Mediterranean tempeh bites and saute for 4 - 5 minutes until heated through.
- Assemble the charred salad by adding the Mediterranean bites, courgette, aubergine, peppers strips, olives, pomegranate seeds and mint. Add a tbsp of sumac and drizzle some extra virgin olive oil and pomegranate molasses. Combine thoroughly adding salt and pepper to taste.
make it with
Mediterranean Tempeh Pieces
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