BBQ tempeh with griddled corn and yogurt coleslaw

Ingredients

For 1 serving

• Tempeh120 g
• Barbecue sauce20 g
• Corn on the cob1
• Cabbage80 g
• Nonfat Greek yogurt40 g
• Lemon juiceto taste
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: lactose, soy,

In season: July – September

Method

1. Bring a pan of water to the boil, add the corn cob stripped of its husk and silk and cook over medium heat for 10 minutes, until the kernels are tender; drain and pat dry.
2. Meanwhile make the coleslaw: remove the outer leaves and core of the white cabbage and shred it very finely. Mix it in a bowl with the Greek yoghurt, a squeeze of lemon juice and a pinch of salt.
3. Cut the tempeh into slices about 1 cm thick. Heat a griddle or ridged pan over medium-high heat.
4. Brush the corn cob with the extra virgin olive oil and grill it for 5–6 minutes, turning, until charred in places; salt it lightly.
5. On the same griddle cook the tempeh for 3 minutes per side, brushing it with the barbecue sauce after turning, until glazed and lightly caramelised.
6. Serve the tempeh with the corn and the chilled coleslaw.