Ingredients
- 1 block Tempeh (Maries)
- ¼ cup balsamic vinegar
- ¼ cup olive Oil (Dunford Grove)
- 2 Tablespoons maple syrup
- ½ pumpkin (Rosedale Orchard)
- 1 ½ cup Yams – cut into approx. 2-3cm pieces (Oamaru Organics)
- 2 Tablespoons olive oil
- 1 Tablespoon Lively Lemon Pepper Spice Mix (Hammerhead Foods)
- 2 cups finely sliced spinach (Ettrick Gardens)
Pumpkin, Yam, and Balsamic Maple Tempeh Salad
Method
- Place oil, vinegar, and maple syrup in a bowl
- Whisk to combine
- Slice tempeh into 1cm thick pieces
- Place tempeh in the base of a container and pour over the marinade
- Leave overnight or at least 3 hours
- Once ready to eat, peel and de-seed the pumpkin and cut into 2-3cm chunks
- Combine with the yams, 2 tablespoons olive oil, and spice mix
- Place in a single layer on a lined baking dish and bake on 200 degrees c
- for 45 minutes, or until roasted and browning
- Once the vegetables have been cooking for 25 minutes, place the marinated tempeh on a lined baking tray and place in the oven
- Bake for 20 minutes, turning halfway through
- To assemble the salad, mix the roast vegetables and shredded spinach
- Plate and top with the tempeh
- Drizzle with the remaining marinade from the tempeh, or simply some olive oil
- Taste and season as desired
- Enjoy!
Comments
Recipe from Jamalia Edwards.
