Coconut Curry Tempeh Salad

Ingredients

• 300 g tempeh, cubed
• 200 g cooked pasta
• 150 g mixed greens
• 150 g lettuce, shredded
• 150 g celery, sliced thin
• 150 ml light coconut milk and 20 g curry paste
• 15 ml chopped coriander
• 15 ml oil
• salt
• black pepper

Method

1. Step 1

   Cook 200 g cooked pasta according to the package directions if needed, then let it cool slightly.

2. Step 2

   Season the tempeh with salt and black pepper.

3. Step 3

   Heat 15 ml oil in a skillet over medium-high heat and cook the tempeh for 5 to 6 minutes until browned.

4. Step 4

   Add 150 g mixed greens to a large bowl along with 150 g lettuce, shredded and 150 g celery, sliced thin.

5. Step 5

   Add the warm grain and the cooked protein to the bowl.

6. Step 6

   Drizzle the salad with 150 ml light coconut milk and 20 g curry paste and toss it gently.

7. Step 7

   Finish the salad with 15 ml chopped coriander and divide it between bowls.