CUMIN TEMPREH SKEWERS & GREEK SALAD

TOTAL TIME: 30 MINS

SERVINGS: 2

CALORIES/SERVING: 353 CALS

INGREDIENTS

• 220 Gram tempeh (chopped)

• 2 garlic clove (crushed)

• 2 Teaspoon cumin

• 1 Teaspoon dried coriander

• Pinch Himalayan salt

• 1 Teaspoon chilli flakes

• 100 Gram tomato (chopped (Greek Salad)

• 150 Gram cucumber (chopped (Greek Salad)

• 50 Gram feta cheese (cubed (Greek Salad)

• 150 Gram red capsicum (chopped (Greek Salad)

• 30 Gram black olives (Greek Salad)

• 30 Gram red onion (sliced (Greek Salad)

• 1 Tablespoon dried mint (Greek Salad)

• 30 ml balsamic vinegar (Greek Salad)

• 10 ml olive oil (Greek Salad)

METHOD

1. Begin by marinating the tempeh with garlic, cumin, coriander, Himalayan salt and chili flakes

2. Thread the tempeh onto skewers until all the tempeh has been used

3. Heat a barbecue grill on medium temperature and cook the tempeh for 8-10 minutes, turning every 2 minutes to ensure all the sides of the tempeh is cooked. Once cooked remove from the heat. Divide the skewers into two serves

4. Meanwhile combine the tomato, cucumber, capsicum, onion, feta and black olives in a large bowl

5. Drizzle the balsamic vinegar and olive oil over the salad. Sprinkle the mint over the top

6. Divide the salad into two serves. Dish one serving of the Greek salad on a plate and place one serving of the tempeh skewers beside the Greek salad

7. Refrigerate the leftover tempeh skewers and Greek salad for tomorrow's dinner

NUTRITION

Serving size 395g

Calories 353 cal

Protein 24.56g

Fat, total 20.72g

- saturated 5.99g

Carbohydrate 11.72g

- sugars 9.50g

Sodium 974.33mg