This Pea and Tempeh Salad with Lime Dressing is a delectable mix of flavours and textures. Tempeh, made from fermented soybeans, is packed with protein and has a delightful nutty taste. As a fermented food, tempeh is a natural source of probiotics and fibres that promote gut health.
The lime dressing nicely balances the sweet flavours of asparagus, peas, and lamb’s lettuce and complements the tangy tempeh well. To complete your meal, try our tasty flatbreads and dips, such as cauliflower hummus, pea spread, and pumpkin dip.
For 2 people, prep time 15 minutes, cooking time 10 minutes
- 200g Tempeh
- 1 lime
- 2 tbsp extra virgin olive oil
- Salt and pepper
- 150g petite pois peas
- 100g asparagus
- 200g lamb lettuce
1 – Slice the tempeh about 1cm thick. Fry the tempeh on both sides in a pan with a little oil.
2 – Make the dressing: squeeze the juice from the lime, add oil, salt and pepper and whisk it all together.
3 – Boil peas and asparagus in a saucepan. Cook them long enough to soften without overcooking. Combine all the ingredients and add a lime dressing. Serve this delicious Pea and Tempeh salad with hummus or vegetable dipping and flatbread.
- Did you know that tempeh can be cooked in the oven? To prepare, slice the tempeh and place it on a lined oven tray. Drizzle some extra virgin olive oil over it and bake for approximately 15 minutes at a temperature of 200°C.
- To keep peas and asparagus from browning, it’s best to cool them in ice-cold water.