Sesame and herb crusted tempeh with fennel salad

Ingredients

For 1 serving

• Tempeh130 g
• Sesame seeds10 g
• Parsley5 g
• Mustard5 g
• Fennel200 g
• Orange0.5
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy, sesame, mustard

In season: October – April

Method

1. Cut the tempeh into slices about 1 cm thick; finely chop the parsley and mix it with the sesame seeds on a plate.
2. Brush both sides of the slices with mustard, season with salt and press them into the sesame and parsley mix so the crust sticks.
3. Heat half the oil in a non-stick frying pan over medium heat and cook the slices for 3 minutes per side, until the sesame is golden and fragrant (take care not to burn it).
4. Meanwhile wash the fennel, trim the base and any damaged outer layers and slice it very thinly; peel the orange with a knife, removing the white pith too, and cut it into segments.
5. Dress the fennel and orange with the remaining oil, salt and black pepper and serve the salad with the tempeh.