Red Papaya and tempeh salad
Recipe collaboration with Nourish Anushka
Ingredients:
1/2 Ruby Rise Papaya, sliced
200g Tempeh, marinated
1 cup red cabbage, shredded
1 cup baby spinach leaves
1 small carrot, cut into matchsticks
¼ red onion, thinly sliced
½ cup fresh mint, roughly chopped
½ cup fresh coriander, roughly chopped
1 tsp sesame seeds
Dressing·
2 limes, juiced·
3 tbsp peanut butter·
2 tbsp tamari·
1 tbsp maple syrup·
¼ teaspoon chilli flakes
Method:
Cut tempeh into bite sized pieces. Fry over a medium heat for 3-4 minutes, turning on each side until browned. Then remove from pan and set aside.
In a small mixing bowl, combine lime juice, peanut butter, tamari, maple syrup and chilli flakes. Coat the tempeh with two tablespoons of the peanut dressing mixture.
Assemble salad in a large bowl or serving plate; add cabbage, baby spinach, carrot, onion, mint, coriander and tempeh. Top with Ruby Rise Papaya slices, drizzle with the dressing and add a sprinkle of sesame seeds.
