Grilled tempeh with cucumber yogurt and sweet potatoes

Ingredients

For 1 serving

• Tempeh130 g
• Paprika1 teaspoon
• Nonfat Greek yogurt100 g
• Cucumber80 g
• Dill3 g
• Sweet potatoes180 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: lactose, soy,

In season: September – December

Method

1. Peel the sweet potato and cut it into wedges about 2 cm thick. Heat half the extra virgin olive oil in a pan over medium heat, add the wedges with a pinch of salt, cover and cook for 18 minutes, turning now and then, until golden and tender.
2. Meanwhile cut the tempeh into slices about 1 cm thick and toss them on a plate with the paprika, a pinch of salt and the remaining oil.
3. Grate the cucumber, squeeze it well with your hands and mix with the Greek yoghurt, chopped dill and a pinch of salt.
4. Heat a griddle or ridged pan over medium-high heat and grill the tempeh for 3 minutes per side, until golden with dark marks.
5. Serve the tempeh with the sweet potatoes and the yoghurt sauce.