Indonesian Inspired Salad

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Indonesian Inspired Salad

Yield: 4

Author: April Jackson

Cook time: 25 MinTotal time: 25 Min

With flavours of Bali, this salad converted my kids into lovers of Tempeh.

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Ingredients

• 250 g tempeh
• 300ml vegetable broth
• 2 large garlic cloves, sliced thinly
• 3 tbsp coconut oil
• 150 g green beans
• 1 red chilli, chopped finely
• 50g roasted peanuts, chopped finely
• 50g honey dew melon, chopped
• 100 g bean sprouts
• 2 small limes
• 400g purple sweet potato
• 2 tbsp coconut cream (thick)
• 1 teaspoon curry paste (wet)
• baby handful coriander, chopped finely
• 4 tbsp crispy shallot
• cracked black pepper
• sea salt

Instructions

1. Cut tempeh into 1.5 cm cubes and put in a pot
2. Pour vegetable broth over the tempeh and boil for 8 minutes
3. Whilst the tempeh is cooking wash and chop the purple sweet potato into chunks
4. Boil sweet potato until fork tender (about 12 minutes)
5. Trim green beans and chop in half.
6. Prepare the quick marinade for the tempeh, once cooked, take 2 tablespoons of the broth and discard the rest, mix curry paste and coconut cream before adding boiled tempeh.
7. Slice garlic very thin and add to tempeh with a pinch of sea salt. Set aside
8. Boil green beans for 4 minutes and then rinse with cold water.
9. In a pan, over high heat, add a tablespoon of coconut oil and add the tempeh with marinade to the pan. Cook until golden (for a few minutes).
10. To assemble salad, add chopped peanuts, chopped chilli, chopped melon, tempeh, sweet potato, green beans, bean sprouts, squeezed lime juice, coriander, coconut oil, black pepper and toss.