Roasted cauliflower and tempeh salad
4 serves
15 m
25 m
Ingredients
- 500g head cauliflower, cut into florets
- 2 teaspoons pistachio dukkah
- 1 tablespoon olive oil
- 300g Tempeh, coarsely chopped
- 1 bunch English spinach, washed, trimmed, shredded
- 1 medium Lebanese cucumber, thinly sliced crossways
- 1 small red onion, thinly sliced
- 2 spring onions, thinly sliced
- ¼ cup coarsely chopped flat-leaf parsley
- ¼ cup mint leaves
- 100g fresh mozzarella, drained, torn
- 2 tablespoons lemon juice
- 1 teaspoon honey
- ¼ cup (50g) pepitas (pumpkin seeds), toasted
- ¼ cup (35g) pistachios, coarsely chopped
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the cauliflower in a single layer on the tray. Spray with olive oil spray. Sprinkle with dukkah. Roast, turning occasionally, for 20-25 minutes or until golden brown. Set aside to cool.
Step 2
Meanwhile, heat half the oil in a non-stick frying pan over medium-high heat. Cook the tempeh, tossing, for 5 minutes or until golden all over and heated through.
Step 3
Combine the spinach, cucumber, onion, spring onion, parsley and mint in a large bowl. Add the cauliflower and tempeh and toss to combine. Top with mozzarella.
Step 4
Whisk the lemon juice, honey and remaining oil in a small bowl until combined. Drizzle over the salad. Sprinkle with pepitas and pistachio. Season with pepper to serve.
Tips
- Tempeh is a fermented soy product with a nutty flavour and firm texture. It can be used as a meat alternative in a variety of dishes such as stir-fries.
- Dukkah can be found in the herbs and spices section of most supermarkets. Check labels and choose the one lowest in sodium. Leftover dukkah can be sprinkled over vegetables, salads to add extra flavour and texture.
