Rosemary-marinated tempeh with potatoes and green beans

Ingredients

For 1 serving

• Tempeh130 g
• Potatoes150 g
• Green beans150 g
• Rosemary2 g
• Garlic1 clove
• Lemon juice1 tablespoon
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: June – September

Method

1. Cut the tempeh into slices about 1 cm thick and put them on a plate with the lemon juice, chopped rosemary, crushed garlic clove and a pinch of salt; leave to marinate for 15 minutes, turning halfway.
2. Meanwhile bring a pot of water to the boil; peel the potatoes and cut them into cubes of about 1.5 cm, and trim and wash the green beans.
3. When the water boils, salt it and cook the potatoes and green beans together for 10 minutes, until the potatoes are tender and the beans still crisp; drain.
4. Heat the oil in a wide frying pan over medium heat and fry the drained tempeh slices for 3 minutes per side, until golden.
5. Remove the tempeh and, in the same pan, toss the potatoes and green beans with the pan juices and leftover marinade for 3 minutes over high heat, until the potatoes are lightly golden; remove the garlic.
6. Serve the vegetables with the tempeh and a grind of black pepper.