Tempeh rainbow salad
Step by step
- To make the dressing, put the carrot, shallot, ginger, maple syrup, miso paste, rice vinegar, sesame oil and 1½ tablespoons of the groundnut oil into a small blender with 2 tablespoons of water. Blitz until pourable and as smooth as possible. Season to taste.
- Finely shred the red cabbage. Halve, deseed and slice the cucumber. Trim the radishes then cut some into quarters and finely slice the rest. Combine all the chopped vegetables with the kale and rocket.
- Heat the remaining teaspoon of oil in a large frying pan and cook the tempeh for 5-6 minutes, tossing occasionally, until crisp.
- Top the salad with the tempeh and spoon over the dressing to serve.