Nutty Tempeh Salad with Plums

Method

1. Preheat the oven to 180c / 350f.
2. Add the blanched hazelnuts to a baking tray. Roast in the oven for approximately 7 – 9 minutes. Remove the hazelnuts and chop roughly. If you have a pestle and mortar, use it to lightly beat the hazelnuts to a desired texture.
3. Slice the ripe plums into quarters.
4. Thinly slice your shallot into rings, before adding them to a container of cold water. The cold water allows the onion to maintain its crunchy structure, whilst reducing the acidity and harshness of the onion.
5. Cut the Better Nature Organic Tempeh into small cubes. Heat a tbsp of vegetable oil in a frying pan over a medium – high heat. Add the tempeh cubes and saute for about 5 minutes, until golden and crispy.
6. Add the tempeh cubes to a bowl containing sumac (2 tsp) and the juice of one lemon and mix.
7. Prepare the dressing by mixing all the dressing ingredients together.
8. Assemble your salad by combining all the elements, apart from the dressing. Season with flaky sea salt and ground pepper.
9. Add your dressing and combine well. Serve immediately.