100g-150g Bistro Leaf Salad (or any other leaf salad)
Flaky sea salt
Ground black pepper
For the dressing:
Pomegranate molasses (alternatively, juice of a whole lemon)
60ml Extra virgin olive oil
Sumac (1 tbsp)
Instructions:
Preheat the oven to 180c / 350f
Add blanched hazelnuts to a baking tray. Roast in the oven for approximately 7–9 mins. Remove hazelnuts & chop roughly. With a pestle & mortar, use it to lightly beat hazelnuts to a desired texture
Slice the ripe plums into quarters
Thinly slice shallots into rings, before adding them to a container of cold water. The cold water allows onion to maintain its crunchy structure, whilst reducing acidity & harshness of onion
Cut Tempeh into small cubes. Heat a tbsp of coconut oil in a frying pan over a medium – high heat. Add tempeh cubes & saute for 5 mins, until golden & crispy
Add tempeh cubes to a bowl containing sumac (2 tsp) & juice of one lemon & mix
Prepare dressing by mixing all dressing ingredients together
Assemble salad by combining all elements, apart from dressing. Season with flaky sea salt & ground pepper
