Smacked cucumber, tempeh and peanut salad
By:
Emily Gussin
Food producer and sustainability lead, delicious.
- Published: 29 Jul 24
- Updated: 7 Aug 24
Crunchy peanuts are the ideal partner for equally nutty tempeh in a protein-packed smacked cucumber salad that’s light, fresh and speedy to make.
Discover more delicious vegan dinner recipes.
Ingredients
- 1 cucumber
- 2 tsp rice vinegar
- 1 tsp crispy chilli oil
- 1 tbsp light soy sauce
- ½ tsp sesame seeds
- 30g blanched peanuts
- 1 tsp sunflower oil
- 200g tempeh, cut into strips
- Small handful coriander, stalks finely chopped and leaves roughly chopped
- 1 little gem lettuce, roughly chopped
- 2 spring onions, finely sliced
Method
- Put the cucumber on a chopping board and bash with a rolling pin until it cracks open. Cut into bite-size chunks, transfer to a bowl, then toss with the vinegar, chilli oil and soy sauce.
- Toast the sesame seeds and peanuts in a dry frying pan over a medium-high heat until golden, then scatter them over the cucumber. Return the pan to the heat, add the oil and, once hot, fry the tempeh for 8-10 minutes, turning halfway, until golden. Add to the bowl of cucumber with the coriander and stir to combine.
- Arrange the lettuce on a platter or serving plates, scatter over the spring onions and top with the tempeh and cucumber mixture.
- Recipe from August 2024 Issue
Nutrition
- Calories
- 401kcals
- Fat
- 24g (5.3g saturated)
- Protein
- 30g
- Carbohydrates
- 9.7g (7g sugars)
- Fibre
- 10g
- Salt
- 1.8g
delicious. tips
Easy swaps Use tofu instead of tempeh if you prefer – a smoked variety adds another interesting layer of flavour.
Scale it up Make double, then keep half in the fridge for tomorrow’s lunch.
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