Vegan niçoise with tempeh, potatoes, green beans and olives

Ingredients

For 1 serving

• Tempeh100 g
• Potatoes200 g
• Green beans120 g
• Tomatoes120 g
• Lettuce50 g
• Black olives6
• Capers5 g
• Mustard1 teaspoon
• Extra virgin olive oil8 g
• Red wine vinegar1 teaspoon
• Tamari10 ml
• Saltto taste

Contains: soy, mustard, sulphites

In season: June – September

Method

1. Bring a pan of water to the boil and salt it. Peel the potatoes and cut them into roughly 2 cm pieces; top and tail the green beans.
2. Cook the potatoes for 15 minutes, adding the green beans for the last 7 minutes, until the potatoes are tender and the beans still crisp; drain and cool in cold water.
3. Meanwhile, cut the tempeh into roughly 1.5 cm cubes. Heat half the oil in a frying pan over medium heat and brown it for 6–8 minutes until golden, then add the tamari and stir until dry and glazed.
4. Whisk the remaining oil with the mustard and red wine vinegar. Wash the lettuce and tomatoes and cut the tomatoes into wedges.
5. Arrange the lettuce, potatoes, green beans, tomatoes, black olives, capers and tempeh on the plate and dress with the vinaigrette.