Chermoula tempeh with quinoa and roast carrots

Ingredients

For 1 serving

• Tempeh160 g
• Quinoa40 g
• Carrots200 g
• Parsley10 g
• Cilantro10 g
• Garlic1 clove
• Cumin0.5 teaspoon
• Paprika0.5 teaspoon
• Lemon juice20 ml
• Extra virgin olive oil10 g
• Saltto taste

Contains: soy,

Method

1. Preheat the oven to 200 °C (fan); peel the carrots, cut them into roughly 1 cm sticks, toss with a third of the oil and a pinch of salt and roast on a tray at 200 °C for 25 minutes, turning halfway, until tender and caramelised at the edges.
2. Meanwhile make the chermoula: finely chop the parsley, fresh coriander and garlic and mix them with the cumin, paprika, lemon juice, the remaining oil and salt.
3. Cut the tempeh into slices about 1 cm thick and toss it with half the chermoula.
4. Rinse the quinoa in a fine sieve and cook it in plenty of salted boiling water for 15 minutes, until the grains show their white tail; drain.
5. Meanwhile heat a non-stick pan over medium-high heat and brown the tempeh for 3 minutes per side, until crisp.
6. Serve the quinoa with the carrots and tempeh, spooning over the remaining chermoula.