SMOKED TEMPEH AND PEAR SALAD

lunch

gluten-free

autumn & winter

Ingredients

Makes 2 serves

Time 15–25 minutes

3 Tbsp maple syrup

¼ tsp turmeric powder

100 g (3½ oz) smoked tempeh, in thin slices

1 large pear, peeled

6 Tuscan kale leaves, stems removed*

2 tsp coconut oil

4 Tbsp pepitas (pumpkin seeds)

1 Tbsp coconut oil

1½–2 Tbsp pumpkin seed oil**

grated zest of 1 lemon

dash of lemon juice

sea salt and black pepper

Method

Mix together the maple syrup and turmeric. Place the tempeh slices in a bowl and sprinkle with the maple marinade. Make sure that the marinade is spread well and set aside while you prepare the rest of the salad.

Place the peeled pear in a pan of boiling water and cook for 15–20 minutes until soft. Drain and leave to cool.

Remove the stems of the Tuscan kale and cut the leaves into small strips. Heat the coconut oil in a frying pan and fry the kale for a minute or two.

Grill the pumpkin seeds in a dry frying pan until they start to pop and jump, then set aside in a bowl. Add 1 tablespoon of coconut oil to the warm frying pan and bake the marinated tempeh slices until golden on both sides.

Dice the cooked pear. Place the pear, kale and tempeh in a bowl and top with the pumpkin seeds, pumpkin seed oil, lemon zest, lemon juice, sea salt and black pepper.

* Can’t find Tuscan kale? Replace it with ordinary kale.

** Pumpkin seed oil can also easily be replaced with extra virgin olive oil.