Grapefruit, Avocado and Tempeh Salad with Mint Tahini Dressing

Method

1. Wash and dry the kale and rocket. Spread them in your serving bowl and massage in 1 tbsp olive oil, the juice of a quarter of a lemon and a pinch of salt.
2. Make the dressing by grinding the mint leaves and garlic clove in a pestle and mortar until the oils start to release. Add the tahini, olive oil and apple cider vinegar and mix together. Season to taste with salt and black pepper.
3. Chop the tempeh into 1-inch pieces and fry in 1 tsp oil over medium heat. Mix together the balsamic vinegar, chilli paste and a pinch of salt in a small bowl. Once the tempeh starts to colour, add the chilli mixture and toss to coat. Add water 1 tbsp at a time to build a sticky coating. Cook until each side is lightly browned.
4. Chop the cucumber and avocado to similar sizes and cut the grapefruit into segments. Add to the salad bowl along with the pickled onions and crispy tempeh. Toss together and serve with the dressing alongside or tossed through.

Equipment

• Sharp knife
• Chopping board
• Pestle and mortar
• Lemon juicer or fork
• Mixing bowl
• Frying pan
• Spatula
• Teaspoon
• Tablespoon
• Salad tongs