Cooking at this time of year calls for plenty of herbs, plenty of colourful summery vegetables and quick cooking. I picked up some beautiful organic radishes at the Parson Green farmers market today. Thinly shaved they are beautifully translucent but still pack a peppery punch (and crunch). They were also selling huge bunches of herbs, so I picked flat-leaf parsley and mint to turn into a chopped herb salad.
Tempeh is something I’m new to and came across through Sarah Britten’s blog My New Roots. It’s basically a fermented soy ‘cake’ full of protein and with a low GI carbohydrate so a great alternative to meat or conventional carbs. The taste is quite earthy and is delicious when sliced thinly and baked with a marinade of maple and soy – especially alongside some tender chicken. I also made Britten’s sundried tomato pesto, a great healthy rift on basil/pine nut/parmesan which complements the tempeh perfectly with its toasted sunflower seeds mingling with garlic and the intense tomatoes.
Smoky Chicken and Tempeh, Tomato Pesto Herb salad and Heritage Radishes
- Finely chop 1 large bunch of Parsley and a handful of Mint Leaves. Place in a bowl and add 4-5 chopped Cherry Tomatoes, 1 tsp Maldon Sea Salt, a squeeze of Lemon and lots of Extra Virgin Olive Oil.
Smoky tempeh and chicken, adapted from Sarah Britten
- Preheat the oven to 180C. Take a 200g packet Tempeh and 200g Chicken Thigh. Slice the Tempeh lengthways into thin rectangles and place in a dish with the chicken. To this add, 2tbsp Soy, 2 tbsp Maple Syrup, 1 tbsp Coconut Oil and 1 tsp Paprika. Toss to coat and place in the over for 25 minutes.
Pesto adapted from Sarah Britten
- Soak 6 sundried tomatoes in enough hot water to cover for half an hour. Meanwhile toast a handful of Sunflower Seeds. Drain the tomatoes (saving the water) and blitz in a food processor with the seeds, 1 Clove Garlic, salt to taste and enough of the tomato water to make a loose paste.
- Spread the tempeh with the pesto and layer with the chicken and salad alternately. Finely slice some Heritage Radish over the top and finish with a drizzle of Olive Oil.