Tempeh, kale, apple and sweet potato salad

Ingredients

For 1 serving

• Tempeh100 g
• Sweet potatoes180 g
• Tuscan kale80 g
• Apple80 g
• Sunflower seeds8 g
• Extra virgin olive oil8 g
• Tamari10 ml
• Apple cider vinegar1 tablespoon
• Mustard1 teaspoon

Contains: soy, mustard,

In season: October – February

Method

1. Preheat a conventional oven to 210 °C and line a baking tray with baking paper.
2. Peel the sweet potatoes and cut them into 2 cm cubes; toss with half the oil, spread on the tray and roast for 25 minutes, turning halfway, until soft and caramelised at the edges.
3. Meanwhile cut the tempeh into 1.5 cm cubes and fry it in a non-stick pan over medium heat for 5–6 minutes, until golden; add the tamari and let it cook off for 1 minute.
4. Wash the cavolo nero, remove the central rib and cut the leaves into thin strips; massage it with your hands for a minute with the remaining oil, the cider vinegar and mustard, until it softens.
5. Wash, core and thinly slice the apple; add the sweet potatoes, tempeh and apple to the cavolo nero and finish with the sunflower seeds.