Warm tempeh salad with baby spinach, apple and walnuts

Ingredients

For 1 serving

• Tempeh130 g
• Spinach80 g
• Apple0.5
• Walnuts10 g
• Red onion20 g
• Apple cider vinegar1 tablespoon
• Mustard5 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: nuts, soy, mustard,

In season: September – December

Method

1. Cut the tempeh into strips about 1 cm wide; wash and dry the spinach; wash and core the apple and slice it thinly; peel the red onion and slice it very thinly; break up the walnuts.
2. Heat the oil in a frying pan over medium heat and fry the tempeh for 5–6 minutes, turning, until golden and crisp; season with salt and remove from the pan.
3. Off the heat pour the cider vinegar, mustard, salt and black pepper into the still-hot pan and whisk with a fork, scraping up the pan juices.
4. In a bowl combine the spinach, apple, onion, hot tempeh and walnuts, pour over the warm dressing and toss straight away.