4 tbsp greek yoghurt
1 pack Temeph, diced
2-3 tsp harissa spice mix
200g cooked quinoa
1 carrot, grated
1 avocado, diced
100g cooked edamame beans
2 tbsp pistachios
6 dried apricots, chopped
salt and pepper to taste
3 tbsp olive oil
1 tbsp pomegranate molasses
1 tbsp lemon juice
pinch of sumac
1 tbsp fresh dill & mint, chopped
Mix the harissa into the yoghurt, add the tempeh cubes, coat well and leave to marinate for about 30 minutes.
Mix all the salad ingredients together in a large serving bowl and set aside.
Cook the marinated tempeh in a frying pan with a little oil until turning a nice brown colour, be careful not to burn them!
Plate up some of the salad mix and top with the cooked tempeh. Drizzle generously with the salad dressing and enjoy!
The information on this page is not intended to replace the advice of your GP or a one on one relationship with a qualified health care professional and is not intended as medical advice. It is not intended for self-diagnosis, to treat, cure, or prevent any disease. I encourage you to make your own health care decisions based upon research and in partnership with a qualified health care professional.
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