Harissa Tempeh with Quinoa Salad

Serves 4

Ingredients:


Temeph:

4 tbsp greek yoghurt

1 pack Temeph, diced

2-3 tsp harissa spice mix


Salad:

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


Dressing:

3 tbsp olive oil

1 tbsp pomegranate molasses

1 tbsp lemon juice

pinch of sumac

1 tbsp fresh dill & mint, chopped

Method:


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!