INGREDIENTS
Olive oil spray
1 tbs olive oil
600g tempeh, cut into ½cm slices
2 bunches asparagus, trimmed and halved
2 baby cucumbers, cut into quarters and halved
1 red pepper, sliced
½ cup fresh mint leaves
2 garlic cloves, crushed
1/3 cup balsamic vinegar
3 tbs Tony Ferguson Lemon Juice
2 tsp Dijon mustard
Salt and pepper, to season
METHOD
- Preheat oven to 200ºC.
- Spray the tempeh slices with the oil, place on a lined baking tray and bake until crisp and golden. Steam or boil the asparagus until just tender.
- Gently heat the remaining olive oil with the garlic in a small saucepan. Remove from heat and add the balsamic vinegar, lemon juice and mustard. Season.
- Combine the tempeh, vegetables and mint in a bowl, then pour the vinegar mix over vegetables. Serve warm.
AVERAGE QUANTITY | PER PORTION |
---|---|
Energy | 2880kJ |
Protein | 44.1g |
Fat | 50.9g |
Carbohydrates | 12.1g |
Fibre | 1.6g |