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Smacked cucumber, tempeh and peanut salad

Name: Smacked cucumber, tempeh and peanut salad
Prep time: 25 min
Total time: 25 min
Yield: Serves 2
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

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 29 Jul 24
Updated: 7 Aug 24

Smacked cucumber, tempeh and peanut salad

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.

Easy
August 2024

Test kitchen approved

Serves 2
Hands-on time 25 min

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.

Nutrition: per serving

Calories: 401kcals
Fat: 24g (5.3g saturated)
Protein: 30g
Carbohydrates: 9.7g (7g sugars)
Fibre: 10g
Salt: 1.8g

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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

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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

Nutrition: per serving

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.