• Serves: 2
• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins

Ingredients:

• 1 Pack of Tempeh 2 tsp Sumac
• 1 Lemon juice
• Coconut oil for cooking
• 4 Plums
• ½ Pomegranate seeds (optional)
• 1 Shallot
• Dill
• 15g Mint
• 50g Blanched hazelnuts
• 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
• Add dressing & combine well. Serve immediately.