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Vibrant Slaw with Tahini Dressing

PREP 20 MIN
COOK  5 MIN

DF

EF

GF

NF

VE

V

Number of servings
2
Ingredients

1 tsp olive oil

250g plain tempeh thinly sliced

80g beetroot peeled & thinly julienned

14 bunch of kale (400g bunch) shredded

1 baby fennel thinly julienned

14 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

14 cup (60g) Greek yogurt (or dairy-free alternative)

salt & pepper, to taste

Methodbased on 2 servings
1

Heat oil in a non-stick frypan over medium heat and cook tempeh in batches till golden. Set aside.

2

To make dressing, blend hot water, tahini, maple syrup and lemon juice together. Stir through yogurt and season with salt and pepper. 

3

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.

Nutritional Informationper serving

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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