Vibrant Slaw with Tahini Dressing
PREP 20 MIN•COOK 5 MIN
DF
EF
GF
NF
VE
V
Number of servings
2
1 tsp olive oil
250g plain tempeh thinly sliced
80g beetroot peeled & thinly julienned
1⁄4 bunch of kale (400g bunch) shredded
1 baby fennel thinly julienned
1⁄4 bunch of fresh coriander (80g bunch) roughly chopped
1 tin of chickpeas (400g tin) drained & rinsed
Tahini Dressing
1 tbs water hot
2 tsp hulled tahini
1 tsp maple syrup (honey or rice malt syrup)
1 tsp lemon juice
1⁄4 cup (60g) Greek yogurt (or dairy-free alternative)
salt & pepper, to taste
Heat oil in a non-stick frypan over medium heat and cook tempeh in batches till golden. Set aside.
To make dressing, blend hot water, tahini, maple syrup and lemon juice together. Stir through yogurt and season with salt and pepper.
Place the beetroot, kale, fennel, coriander and chickpeas in a large bowl. Season with salt and pepper and toss to combine. Divide between plates, add tempeh and drizzle over dressing to serve.
Energy (kJ)
1941 kJ / 463 cals
Protein
31.5 g
Fat
17.2 g
Sat. Fat
3.8 g
Carbs
39.3 g
Sugar
11.9 g
Fiber
17.6 g
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