Spelt & Tempeh Power Salad
A heathy, nutritious salad with plant-based protein and whole-grain spelt for fibre goodness. This comes in at 30g protein and just over 12g of fibre.
ingredients
serves 1
80g cooked spelt (40g uncooked weight)
100g tempeh
50g edamame beans
50g cucumber, chopped
75g cherry tomatoes
50g grated carrot
10g sunflower seeds
Dressing
1 heaped tbsp tahini
10g lemon juice
1 tsp extra virgin olive oil
1/2 tsp smoked paprika
salt and pepper
method
I use quick cooking spelt which takes 10 minutes. To get 80g of cooked spelt use 40g uncooked weight. Bring to boil 120ml of water and tip in spelt. When cooked drain off any remaining water.
Cook the edamame beans according to packet instructions.
Mix all the salad ingredients in a bowl.
To make the dressing. Mix tahini, lemon juice, olive oil, and smoked paprika into a creamy dressing. If you want a thinner consistency, add a little water or more lemon juice.
Pour the dressing over the salad and serve.
