Fattoush Salad w/ Tempeh Topper
Our take on the refreshing and simple (yet amazingly delicious) middle eastern salad! Our Tempeh Crumble plays the part of "topper" to give this already incredible dish a huge boost of protein and fibre. It also infuses the fattoush salad with flavour and crunch as well.
Ingredients
- 1 Package of Tempeh Crumble
- 2 Tablespoons of Za’atar
- 2 Teaspoons of neutral Oil
- 2 Lemons juiced
- 1/4 Cup of neutral oil
- ½ tsp sumac
- ½ tsp dried mint
- 1 Bunch of kale
- 5 Pieces of radish
- 1 Green pepper
- 1/2 Red onion
- 1 Small container of cherry tomatoes
- 1/2 Package of green goddess Vegan or regular halloumi
- Pita chips store bought or home made
Instructions
- Preheat oven to 425°F
- Crumble the tempeh crumble and mix with the Za’atar and the oil.
- Put the mixture onto a baking tray lined with parchment. Bake for 8 minutes, stir mixture and bake for 8 more minutes. Set aside to cool
- Make the dressing: mix lemon juice, oil, sumac, and dried mint
- Pick kale off the stem, wash and rinse. In small bunches slice into ribbons and place into a large mixing bow
- Thinly slice radishes, green pepper, and red onion and place into bowl.
- Cut cherry tomatoes into 1/2 or 1/4 depending on preference
- Grate Halloumi and add to the rest of the salad ingredients
- Pour salad dressing over the salad, mix well and let sit for 2-3 minutes
- Toss in the pita chips and enjoy!
Notes
Makes 4 salads; Try it out with your favourite Pita or Croutons, and remember to play around with the ingredients to make the most of your seasonably available vegetables and herbs.
