Asparagus and tempeh dijonnaise salad
Tempeh's smoky, nutty and somewhat mushroomy flavor will be enhanced in this delectable and easy summer salad.
Ingredients
1/2 a packet plain tempeh, cut into 1cm-wide strips
bunch asparagus, tough ends snapped
2 small Lebanese cucumbers, cut in 1/2 then fine diagonals
1/4 cup fresh mint leaves
2 tbsp olive oil
Title:Dressing
1/2 cup extra virgin olive oil
1 clove garlic, finely minced
1/4 cup balsamic vinegar
juice of 1 lemon
1 tsp Dijon mustard
pinch sea salt
Method
Heat 2 tablespoons of oil in a heavy skillet and saute the tempeh chips on both sides until golden brown, then set aside.
Half fill a saucepan with water and bring to a boil. Add the whole asparagus and cook for 3 to 4 minutes
until al dente. Refresh under cold running water and allow to drain.
To make the dressing, warm the oil and garlic gently in a small pan over low heat for 3 minutes. Add the remaining ingredients and whisk to combine.
Place the asparagus, cucumber slices, tempeh chips and mint leaves together into a bowl and slowly pour over the warm vinaigrette.
To serve
Serve either warm or chilled.
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