Spiced Quinoa Tempeh Salad

• 200g Tempeh
• 1 cup mixed quinoa
• 2 shallots
• 2 chillies
• 100g Peas fresh or frozen
• 100g Broad beans
• Radishes for shaving
• Baby carrots for shaving
• Olive oil 300ml (To make the dressing )
• Red wine vinegar 100ml (for the dressing)
• 1 lemon

Cooking instructions

1. Have the quinoa pre-soaked and washed thoroughly.
2. Cut the tempeh into lardon shape, toss in a little olive oil and salt + pepper and cook at 190oc for 15 mins or until golden brown.
3. Simmer the quinoa gently and cool down once cooked.
4. prep the veggies, have peas and broad beans cooked + baby carrots and radishes sliced thinly on a mandolin. Have the sliced veggies in ice cold water and the peas and broad beans refreshed in ice water too.
5. Dice the shallots and chillies finely and sweat them off in a pan with the olive oil, add salt and pepper and the red wine vinegar to finish the dressing off.
6. Drain the quinoa and add to a bowl, add the peas and broad beans and dressing and mix well. Taste for seasoning.
7. Take the Tempeh out of the oven and add to the mix too and stir to incorporate.
8. Place the salad into a nice bowl and decorate with the shaved veggies.
9. Finish with a squeeze of lemon juice and some herbs if available.