Marinated tempeh and tabouleh bowl

Method:

Cut tempeh into thin slices.

Place marinade ingredients into a bowl, mix well, before adding the tempeh and placing in the fridge for an hour.

Heat a little oil in a pan and fry tempeh on medium for 4-5 minutes each side.

Remove from heat and set aside.

Combine all of the salad ingredients, scooping out the cucumber seeds, to include in the dressing.

Whip together the dressing ingredients and prepare your bowls with; a serving of salad, a portion of tempeh and a dollop of dressing into each. Garnish with pomegranate jewels (optional) and enjoy.

Ingredients:

(serves 4-5)

2 x packs of tempeh (500g)

Marinade:

1/2 cup tamari sauce

2 tbsp balsamic vinegar

1 tbsp olive oil

Salad:

2 cups pearl barley (cooked)

1/2 red onion (diced)

2 cups spinach (chopped)

1 cup parley (chopped)

1/2 cup mint leaves (chopped)

1/4 cup olive oil

1/4 cup white vinegar

Pinch of salt

1/2  cucumber (chopped)

Dressing:

1 cup coconut yoghurt

Juice of 1 lemon

1 tsp of salt and pepper

To garnish:

Pomegranate jewels