Tempeh shawarma with rice, red cabbage and tahini sauce

Ingredients

For 1 serving

• Tempeh160 g
• Basmati rice35 g
• Red cabbage100 g
• Tomatoes80 g
• Cucumber60 g
• Tahini10 g
• Lemon juice20 ml
• Cumin0.5 teaspoon
• Paprika1 teaspoon
• Turmeric0.5 teaspoon
• Garlic1 clove
• Extra virgin olive oil6 g
• Saltto taste

Contains: soy, sesame,

Method

1. Rinse the basmati rice and cook it in plenty of salted boiling water for 12 minutes, until tender; drain and keep covered.
2. Meanwhile cut the tempeh into thin strips and toss it in a bowl with the cumin, paprika, turmeric, chopped garlic, half the lemon juice, the extra virgin olive oil and a pinch of salt.
3. Very thinly slice the red cabbage and dress it with salt and some of the remaining lemon juice, massaging it so it softens; dice the tomatoes and cucumber.
4. Heat a non-stick pan over medium-high heat and cook the tempeh with its marinade for 6–8 minutes, turning, until golden and slightly crisp at the edges.
5. Whisk the tahini with the remaining lemon juice and a splash of cold water until creamy, then build the bowl with the rice, cabbage, tomatoes, cucumber and tempeh, drizzling with the sauce.