Salads and Appetizers Recipes - Tempeh and Vegetable Salad with Peanut  Dressing Recipe

Ingredients

• oil for shallow frying

• 200g/7oz tempeh, cut into bite sized pieces

• 100g/4oz baby corn, halved

• 150g/5oz carrot, peeled and grated

• 1 zucchini (courgette), grated

• 200g/7oz bean sprouts, rinsed

• 1 green pepper, deseeded and sliced

For the peanut dressing:

• 6 Tbsp peanut butter

• 2 Tbsp light soy sauce

• 3 Tbsp sugar

• 3 Tbsp freshly squeezed lemon juice

• 1/2 cup/100ml/4fl oz water

• 1/4 tsp ground chili powder

• iceberg or butter lettuce and sliced tomatoes for garnishing

Serves 4

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Method:

1. Heat the oil in a frying pan. Shallow-fry the tempeh until golden brown. Drain on paper towels.

2. Boil the baby corn, carrots, zucchini and bean sprouts in a pan of boiling water for 3 to 4 minutes. Add the pepper for the final minute. Drain well.

3. Mix the peanut butter, soy sauce, sugar, lemon juice, water and chili powder well in a jar.

4. Place the lettuce and sliced tomato on a serving plate and arrange the blanched vegetables and tempeh on the top.

5. Drizzle the peanut dressing over the salad. Serve immediately.

Note: The secret of this recipe is too cook the vegetables until they are still crisp rather that too soft.