Baby leaves salad with peanutbutter sauce

Ingredients (4 portins)

Sauce

  • 1 TBS sun-dried tomato, finely chopped
  • 100 ml Sunflower oil, unrefined, organic
  • 1 ts peanut butter
  • 1 ts White sweet miso ONE Project
  • 4 ts Rice mirin ONE Project
  • 1/2 ts Umeboshi ONE Project, finely chopped

Tempeh

  • 100 gr Chickpea tempeh

Salad

  • 100 gr mixed baby leaves salad

Garnish

  • Sunflower seeds, pumpkin seed, cherry tomatoes

Preparation 

Stema Tempeh for 10 minutes
In a bowl, blend well al the sauce ingreients, until well incrporated between them.
Cut Tempeh in strips and marinate 15 minutes in the sauce.

Roast the seeds in a skillet for 2-3 minutes in low fire, stirring constantly not to allow to get burned.

In a mixing bowl, put the vegetables, Tempeh and the sauce.
Mix well, serve in a salad bowl and garnish with cherry tomatoes and the seeds sprinkled on top.

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