Sesame Cucumber and Tempeh Orzo Salad

Steps

1. Start by heating 1 tbsp of sesame oil in the frying pan and chop the broccoli into 1 inch florets. Fry the broccoli and tempeh together until the broccoli is tender.
2. Meanwhile, bring a saucepan of water to the boil and cook the orzo with 1/2 teaspoon of salt for 6-8 minutes until it is also tender.
3. Pour the drained orzo and tempeh broccoli mixture into the mixing bowl while you wash the rest of the vegetables.
4. Next, prepare the dressing by adding the oils, lemon juice, crushed garlic clove and vinegar and stir to combine. Season to taste and set aside.
5. To prepare the vegetables, chop the onion into long strips and then in half. Trim the ends and remove any stringy edges from the sugar snap peas and chop into inch pieces. Trim the edges and slice the cucumber in half and then half again before chopping into smaller pieces. Cut the avocado into 1/2 inch chunks and finally, chop the tomatoes into quarters.
6. Add the dressing, flat leaf parsley leaves and vegetables to the orzo and tempeh mixture and combine. Season to taste and serve.

Equipment

• Frying pan
• Saucepan
• Mixing bowl
• Spatula
• Sharp knife
• Chopping board
• Teaspoon
• Tablespoon
• Small mixing bowl/measuring jug
• Garlic press - optional