Peanut Tempeh + Mango Salad

Fresh Summer Salad

This salad is amazing, so fresh, so zingy - the perfect summer salad!

It is Indonesian inspired, and I’m hoping when you try it it transports you to a beach in Bali!

The peanut flavours in the tempeh, pair wonderfully with the fresh mango and coriander. A match made in heaven!!

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INGREDIENTS

For the Tempeh marinade:
1/4 cup peanut butter
2 tbsp tamari
1 tbsp sesame oil
1 tsp rice wine vinegar
1 red chilli, minced
1 inch piece of ginger, minced
2 tbsp maple
1/4 tsp turmeric
2 kaffir lime leaves, chopped
1 block tempeh, sliced into triangles

For the salad:
1 head iceberg lettuce, roughly chopped
1 cup purple cabbage, chopped finely
1 red/orange or yellow capsicum (or 6 mini ones), diced
1 ripe mango, cubed
1/2 cup coriander
1 red chilli

For the dressing:
2 tbsp peanut butter
1 tbsp sesame oil
1 tbsp tamari
1 tbsp maple
1/2 tsp garlic powder
Juice 1/2 lime

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DIRECTIONS

For the tempeh, combine all the marinade ingredients into a bowl and whisk until smooth.
Add in the tempeh, and stir to coat - or I like to put a lid over the bowl and shake.
Marinade in the fridge for 30 minutes - 24 hours.
Pre-heat oven to 180C. Line a baking tray with parchment paper.
Transfer the tempeh to the baking tray, pouring the rest of the marinade over the tempeh.
Bake in the oven for 20 minutes, removed and flit the tempeh over then bake for a further 15 minutes, or until golden and slightly crisp.
Add all the salad ingredients into a large bowl and toss to combine.
For the dressing, add all ingredients into a bowl and whisk until smooth add a couple of tbsp of water.
Add the tempeh to the salad, drizzle over the dressing. Top with some fresh chilli, sesame seeds and coriander.