Tomato, Cucumber, Kale Tempeh Salad with Lemon Tahini

Serves 1 | Prep time: 10 mins | Cooking time: 12 mins

INGREDIENTS

• 150g/5.3oz tempeh (a heaped cup, cubed)
• 1/4 vegetable stock cube (low sodium)
• 150g/5.3oz kale (4 cups, roughly chopped) (we used Tuscan kale)
• 150g/5.3oz cherry tomatoes (1 cup, halved)
• 150g/5.3oz cucumber (1 heaped cup, sliced)

Lemon Tahini Dressing

• 15g/0.5oz (1 Tbsp) tahini
• 15ml/0.5oz (1 Tbsp) fresh lemon juice
• 15ml/0.5oz (1 Tbsp) cold water
• 1/4 tsp cumin powder
• Optional: iodised salt, to taste

METHOD

1. Dissolve a quarter stock cube in 2 tablespoons of boiled water. Cube the tempeh, place in a shallow bowl and marinate in the stock water for a few minutes.
2. Meanwhile, chop kale, slice tomatoes and cucumber.
3. Preheat a non-stick pan over medium-high heat add the tempeh with remaining marinade and cook for about 7-8 minutes, until all sides are lightly browned.
4. Add the kale. Stir and cook for another 3-4 minutes until wilted. Remove from heat and allow to cool a little.
5. Place all dressing ingredients in a small bowl and thoroughly mix with a spoon. If a more liquid consistency is desired add a little more water.
6. In a large serving bowl, add all ingredients and toss ensuring everything is coated with the tahini dressing. Time to eat!

Macros – Carb: 15g  Fat: 17g  Prot: 37g  Calories: 363

This recipe is part of the 7-day Wellbeing meal plan