BEETROOT, PUMPKIN AND ROAST TEMPEH SALAD WITH SESAME HONEY DRESSING
Everyone loves a salad in the summer months especially one that makes a hearty, healthy and filling meal at the same time. Enjoy this colourful and filling recipe salad of Walters perfect for any social gathering!
Preparation Time: 25 minutes
Completion Time: 2.5 hours
Makes: 2 main course serves
2 medium sized beetroots
200 grams pumpkin
½ packet of strong seasoned tempeh
1 medium sized pieces of broccoli
1 cup baby spinach leaves
1 tablespoons honey
4 tablespoons olive oil
2 tablespoon vinegar
2 tablespoons sesame seeds
1 teaspoon grated ginger
1 tablespoon palm fruit oil, use butter of coconut oil as replacement
2 tablespoons chopped parsley or coriander (optional)
- Place the beetroots into a stockpot cover with water, cover with a lid and bring to boil.
- The beetroots are cooked when you can easily spike them with a knife tip all the way through (takes approx. 1.5 – 2 hours).
- When the beetroots are cooked strain let them cool until you can hold in your hands.
- Peel them and cut them into chunky wedges.
- While the beetroots are cooking peel the pumpkin and cut it into approx. 2 – 3 cm pieces.
- Cut the stems of the broccoli and cut the stems into approx. 1 cm cubes, cut the heads into little rosettes.
- Place pumpkin into a steamer setting and place above boiling water, cover with a lid.
- Cook for 3-4 minutes then add the broccoli and cook for another 1 minutes.
- Transfer onto a large surface so the vegetables can quickly cool down to room temperature.
- Cut the tempeh into approx. 1 – 2 cm cubes.
- Pick thyme leaves and chop finely.
- Heat the palm fruit oil in a pan.
- Add the tempeh and roast on a high heat until golden brown on all sides, halfway through the roasting add the sesame seeds – transfer to a large mixing bowl.
- Finely zest the skin of the orange and place into a separate bowl.
- Add honey, oil, vinegar chopped herbs ginger and mix through, season with salt and pepper.
- Add the pumpkin, broccoli, spinach, beetroot and parsley to the tempeh.
- Pour the dressing over and mix well through and transfer to a serving plate.
The salad lasts for 2 – 3 days in your fridge; however, the beetroots with their beautiful burgundy color will soon discolor the rest of the salad.
What can you serve with this delicious salad?
I serve this salad on its own as a main course. It It goes well as a side garnish with roast fish, meats and grain patties.
If you like it more Asian omit the orange and replace it with a bit of freshly grated ginger and soy sauce as well as you add some toasted sesame oil and reduce the olive oil content for the amount of sesame oil added.
I love to add sprouted lentils to this salad.
Dedicated to bringing the chef out in you! Walter Trupp