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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.
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Ingredients Method Notes

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

Method
 

  1. Preheat oven to 425°F
  2. Crumble the tempeh crumble and mix with the za’atar and the oil.
  3. 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.
  4. Make the dressing: mix lemon juice, oil, sumac, and dried mint.
  5. Pick kale off the stem, wash and rinse. In small bunches slice into ribbons and place into a large mixing bowl.
  6. Thinly slice radishes, green pepper, and red onion and place into bowl.
  7. Cut cherry tomatoes into 1/2 or 1/4 depending on preference.
  8. Grate halloumi and add to the rest of the salad ingredients.
  9. Pour salad dressing over the salad, mix well and let sit for 2-3 minutes.
  10. 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.