Tempeh and asparagus with roasted capsicum and olive dip

Tempeh and asparagus with roasted capsicum and olive dip

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

The combination of blanched greens with fried tempeh makes for an interesting spring or summer dish. For a little Moroccan magic, add a teaspoon of smoked paprika to the dip.

Ingredients

Quantity Ingredient
1 red capsicum
10 pitted black olives, chopped
1 garlic clove, crushed
2 tablespoons basil leaves, roughly chopped
1/4 cup ground almonds or breadcrumbs
1 small chilli, finely chopped, (optional)
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
sea salt and freshly ground black pepper
1 tablespoon dark roasted sesame oil
150g tempeh, cut into 3 mm strips
1 tablespoon shoyu
1 tablespoon mirin
200g green beans, trimmed
200g broccoli florets
200g asparagus spears, trimmed and halved
1/2 avocado, cut into thin slices
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice
sea salt
2 lemons, halved

Method

  1. To make the dip, preheat the oven to 200°C. Roast the capsicum for 5–10 minutes, or until the skin is black and blistered. Transfer to a plastic bag and allow to sweat for 30 minutes before removing and discarding the skin and seeds. Chop the flesh and place in a food processor with the black olives, garlic clove, basil leaves, almonds/breadcrumbs, chilli,1/3 cup olive oil, red wine vinegar, salt and pepper. Process to make a smooth purée and set aside until ready to serve.
  2. Heat the sesame oil in a heavy-based frying pan over medium heat and sauté the tempeh for 3–5 minutes, or until crisp and golden. Add the shoyu and mirin, stir to coat the tempeh then quickly remove and set aside.
  3. Blanch the green beans, broccoli and asparagus separately in boiling water until al dente, then drain and place in a serving bowl.
  4. Add the avocado slices, oil and lemon juice to the bowl and toss to combine. Season with sea salt. Arrange the tempeh strips on plates and pile the greens on top. Serve at room temperature with the dip on the side and the lemon halves.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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